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Beef shanks with luscious marrow are a forgotten treasure of the butcher case. Often overlooked for pricier cuts, they one of the best-kept secrets in the culinary world. When slow-cooked, they become meltingly tender. Here, Braised Beef Shanks with Marrow are infused with aromatic spices and leave a broth of liquid gold. If you’ve never cooked with shanks before, this recipe will make you a believer. Plus, the humble marrow stars as the centerpiece.
Why Beef Shanks Deserve a Spot on Your Table
Beef shanks are a powerhouse of both flavor and nutrition. They are rich in connective tissue and marrow yielding a silky, gelatinous texture. Look no farther to nourish the gut, build immunity, and support joint health.
A little known fact? Beef shanks were a staple in many traditional diets across cultures. This includes Italian osso buco and Chinese braised beef. My Portuguese grandparents loved them too. The spices in this dish – cinnamon, cloves, allspice, and bay leaf – remind me of my grandparents. Although, they are reminiscent of many old-world braises.
Beef shanks might be the easiest organ meat to bring to a conventional table. They are affordable and nutrient-dense. They can serve as a luxurious meal for guests or easy comfort food.
Braised Beef Shanks with Marrow and Warm Spices
I adapted this recipe from David Leite’s My Portuguese Table. The flavors in this book resonate with the flavors of my youth (mentioned here and in my imagination here)!
To find shanks, look for ‘osso buco,’ ‘shanks,’ or ‘soup bones.’ Many of the ‘soup bones’ I buy are beautiful shank cuts, along with neck and other odd pieces. I use the marrow shanks together and often reserve the remaining cuts for broth. You are looking for the leg cross-section with meat encompassing the bone. Skip the ‘canoe cut’ marrow bones which are cleaned bones without the accompanying meat.
I prefer to use whole spices for this dish. Wrapping them in a spice bag or cheese cloth allows them to infuse the broth with easy cleanup.
There are two ways to add flavor, depth and sweetness to complement these warm spices. Taking the time to brown the meat adds a caramelized crust with deep flavor. Don’t rush this step. Press down on the shanks as they sear and wait for browning before you flip them. Molasses enhances this sweetness and complements the savory bacon. I don’t always use molasses, but I know my grandma would have!
After a few hours in the oven, the shanks emerge spoon-tender. Serve these in a pasta bowl and bathe the meat with the flavorful broth. Serve this dish over mashed root vegetables or – as my mom prefers – with bread to soak up every last drop. This dish is an invitation to slow down, savor, and enjoy one of the most underrated cuts in the kitchen.
Braised Beef Shanks with Marrow
Notes
Technically, it's not necessary to brown the meat or the onions in advance, but both add depth of flavor to the dish. It's always better when I do.
All the Portuguese people in my family would use Uncle Joe's wine to deglaze the onions in the pan, cooking it for a couple minutes while the alcohol cooks off before adding in the final ingredients. Alas, I moved away and don't really keep wine on hand anyway. But if you are wondering, yes, it would belong here.
Ingredients
- 1 T lard or bacon grease
- 4 center-cut beef shanks
- 1 tsp peppercorns
- 1 tsp allspice
- 6 whole cloves
- 2 3" cinnamon sticks
- 2 bay leaves
- 1 onion, sliced
- 6 garlic cloves, smashed
- 1 1/2 tsp salt
- (filtered) water to cover
- 1 T molasses (optional)
Instructions
- Preheat the oven to 350°F. Heat a large oven-proof pot (Dutch oven) over medium-high and add lard. Once the fat is hot, brown the beef shanks on each side for about 5 minutes, pressing down for even browning. Work in batches if needed.
- Place peppercorns, allspice, cloves, cinnamon, and bay leaves in a cheesecloth and tie tightly. Prep the onion and garlic.
- When the shanks are browned, set them aside. Lower the heat to medium, add the onion (and more fat if needed), and cook for 6-8 minutes, scraping up browned bits. Stir in the garlic for 1 minute.
- Return the shanks to the pot with their juices, add the spice bag, salt, and molasses (if using). Add water just to the top of the meat and bring to a boil.
- Cover the pot and transfer to the oven. Braise for 3.5-4 hours, checking the liquid and turning the meat occasionally after 2 hours, until tender. Enjoy!
Enjoyed this way of cooking shanks! Flavours were balanced and delicate, but definitely winter-appropriate: an inspiring whisper of December’s spiced dishes. Served with bone stock scalloped potatoes, infused with a little saffron.
One point of feedback is that, if you are working with shanks cut on the thinner side, you may want to consider adding more liquid (tricky to accomplish without flooding over the top of the meat, but extra onions or a standing rack could help with that)… and/or reducing cooking time and temp a little.
For example, my two shanks were less than an inch thick (at the mercy of small rural grocery store here) and after just two hours in a medium-large (not extra large) heavy/covered enameled pot, the liquid had reduced to jam, the shanks were burnished, and there was a lot of dark “fond” sizzled on the pot’s inner surface. My shanks were desirably done, so I deglazed all the jam and fond with some wine and water, before thickening with some cornstarch and water solution. The gravy was fantastic, the meat tender and nourishing… I’m however aware that if I’d ignored the dish for a further hour my short shanks would surely have burnt up.
Hi Maureen,
Cheers to your vibrant health!
Thanks for sharing – this sounds divine! Thanks for sharing the wise tips to add a bit more water by raising the shanks or at least check on them for more liquid after a couple of hours. Those are both great suggestions. I am honored that you took the time to prepare this dish and that it went well!
Warmly,
Janine