Pan-Seared Beef Shank with Creamy Gravy
Tender beef shank seared and finished with a rich, savory gravy, served over creamy mashed potatoes with broccoli and fresh avocado. A weeknight take on French braise that skips the long simmer.
- Total time
- 28 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 2 pieces beef shanks (cross-cut, about 1.5 inches thick)
- 2 tbsp butter
- 1 cup beef broth
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 2 sprigs fresh thyme
- 2 cups mashed potatoes (prepared or instant)
- 2 cups broccoli florets (steamed or roasted)
- 1 whole avocado, sliced
Instructions
- 1
Pat beef shanks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat butter in a large skillet over medium-high until foaming. Sear shanks 3 minutes per side until golden brown. Transfer to a plate.
- 3
Pour broth into the skillet, scraping up browned bits. Add mustard and thyme sprigs. Return shanks and simmer 12 minutes until fork-tender.
- 4
Remove shanks from pan. Stir cream into the broth over medium heat for 1 minute until sauce thickens slightly. Taste and season with salt and pepper.
- 5
Divide mashed potatoes and broccoli between two plates. Top with a beef shank, pour gravy over, and arrange avocado slices on the side.
Tools you’ll need
- 12-inch skillet or large sauté pan
- paper towels
- wooden spoon or spatula
- tongs
- two dinner plates
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