20-Min Beef Shank with Wine & Mustard
Jarret de veau gets the weeknight treatment: beef shank seared until golden, then braised in a quick wine reduction with Dijon mustard and aromatic vegetables. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 pieces (1.5 inches thick, ~1 lb total) beef shank, cross-cut
- 1 medium yellow onion, halved
- 1 large carrot, cut into 2-inch chunks
- 1 cup dry white wine or chicken broth
- 2 tbsp Dijon mustard
- 2 sprigs fresh thyme sprigs
- 1 tbsp tomato paste
Instructions
- 1
Pat beef shanks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Sear beef 3 minutes per side until deep golden brown. Transfer to a plate.
- 3
Add onion and carrot to the same skillet. Cook 2 minutes until starting to soften and fragrant.
- 4
Stir in tomato paste and Dijon mustard until coated, about 30 seconds. Pour in wine, scraping up browned bits from the pan.
- 5
Return beef to the skillet. Add thyme. Bring to a simmer, then reduce heat to medium-low and cover partially.
- 6
Braise 12 minutes until beef is tender and sauce reduces slightly. Taste and adjust seasoning. Serve hot with the vegetables and sauce.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with lid
- tongs
- wooden spoon
- paper towels
- cutting board and knife
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