Beef Shank Stew With Red Wine

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 520.9
  • Total Fat: 23.9 g
  • Cholesterol: 9.9 mg
  • Sodium: 287.0 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 44.7 g

View full nutritional breakdown of Beef Shank Stew With Red Wine calories by ingredient


Wonderfully rich and incredibly simple! Good to make on days where you'll be gone. Wonderfully rich and incredibly simple! Good to make on days where you'll be gone.
Number of Servings: 10


    3-4 lbs. beef shanks
    1 lb. carrots
    2 medium onions
    3 medium potatoes
    1 cup sliced mushrooms
    1 bunch celery (optional)
    1/2 head of garlic (5-6 cloves)
    2/3 bottle of dry red wine
    1 tsp. salt
    1 can of tomatoes or home made tomato sauce
    3 oz butter
    3 oz flour
    2 bay leaves
    Salt & pepper to taste


Peel and chop carrots into large chunks.
Repeat with potatoes
Repeat with onions
Peel the garlic and slice each clove in half, but leave in large chunks.
Cut your celery into large chunks.

Heat a large, deep pan or dutch oven to high heat. Sprinkle salt and pepper on one side of the shanks, add 1-2 tblsp. of oil to the pan, and if it smokes/hisses, add the shanks to the pan, seasoning down. Let them sear and salt/pepper the other side of the shanks, then flip once the down side is nicely seared up.

Sear on both sides then remove the shanks, placing them in a bowl to the side, and reduce heat. Add onions, carrots, garlic, celery, and bay leaves. Sweat the vegetables 4-5 minutes until translucent and the fond has been absorbed.

Add the potatoes on top of the veggies and then place the shanks (and any juices from the shanks) in the pan on top of the potatoes. Add wine to deglaze the bottom of the pan and let it cook for 3-4 minutes to burn off the alcohol. (It's gone when you can't smell the tang of the alcohol anymore.) Note: Do not boil this! Keep it at a relatively low heat and simmer.

Once the alcohol has been burned off, add the tomatoes and enough water to cover the shanks, and simmer for 3-4 hours.

When you are 30 minutes away from serving, slice the mushrooms and add them to the pot. Then take the butter and flour and knead them together to form a thickener, and stir it into the stew until totally dissolved.

Once the stew has thickened and the mushrooms have cooked for 30 minutes, remove the shanks, cut off any meat that has not fallen off the bones and slice into bite sizes and return to the stew. Put any bone marrow left in the bones back into the stew and stir to dissolve, then serve.

Number of Servings: 10

Recipe submitted by SparkPeople user BZARCHER.