Beef Shank & Wine Skillet
Tender beef shank braised fast in red wine and tomato—skip the classical 3-hour simmer with thin-cut meat and high heat. Serve over buttered pasta or crusty bread.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 1 lb beef shank, cut into 1-inch-thick crosswise slices
- ¾ cup red wine
- ¾ cup canned crushed tomatoes
- 2 medium carrots, cut into 1-inch chunks
- 2 stalks celery, cut into 1-inch chunks
- ½ cup beef broth
- 3 sprigs fresh rosemary or thyme sprigs
Instructions
- 1
Pat beef shank slices dry. Season both sides generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Sear beef 2 minutes per side until browned; transfer to a plate.
- 3
Add carrots and celery to the same skillet, sauté for 2 minutes, stirring occasionally.
- 4
Pour in red wine and scrape up the browned bits from the pan bottom.
- 5
Return beef to the skillet with tomatoes, broth, and herbs. Bring to a simmer over medium-high, then lower heat to medium and cook uncovered 10 minutes, stirring occasionally.
- 6
Taste and adjust salt and pepper. Serve over pasta or with crusty bread.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- sharp knife
- wooden spoon
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