Pan-Seared Beef Shank with Creamy Mash & Roasted Veg
Restaurant-style beef shank seared until golden, served over buttery mashed potatoes with roasted carrots and asparagus. All components finish in 25 minutes on one sheet pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 2 pieces (about 12 oz each) beef shank (cross-cut, 1.5 inches thick)
- 8 oz baby carrots
- 8 oz asparagus spears
- 1 lb russet potatoes
- ½ cup whole milk
- ¾ cup beef or chicken stock
- 1 tsp fresh thyme or Italian seasoning
- 1 small shallot or yellow onion, thinly sliced
Instructions
- 1
Peel and cube potatoes into 1-inch pieces. Boil in salted water until fork-tender, about 12 minutes.
- 2
While potatoes boil, pat beef shanks dry and season generously with salt, pepper, and thyme on both sides.
- 3
Toss carrots and asparagus with olive oil, salt, and pepper on a sheet pan. Spread in a single layer.
- 4
Heat olive oil in a 12-inch skillet over medium-high until shimmering. Sear beef shanks 2 minutes per side until deeply golden. Transfer to the sheet pan with vegetables.
- 5
Add sliced shallot to the same skillet, sauté 90 seconds until fragrant. Pour in stock and scrape the browned bits from the bottom. Spoon this sauce over the beef on the sheet pan.
- 6
Roast everything at 425°F for 8 minutes until the beef reaches 130°F (medium-rare) and vegetables are caramelized.
- 7
Drain cooked potatoes. Mash with butter and milk until creamy. Season with salt and pepper to taste.
- 8
Spoon mashed potatoes onto plates. Top with beef shank and arrange roasted vegetables alongside. Pour pan sauce over the meat.
Tools you’ll need
- large pot
- 12-inch stainless steel or cast iron skillet
- sheet pan
- instant-read thermometer
- potato masher
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
