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Red Wine-Braised Beef Shanks With Mushrooms


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  • 3 tablespoons vegetable oil
  • 4 "soup cut" beef shanks, 1" thk (abt 3 lbs total)
  • 1 tablespoon Emeril's Essence see * Note
  • 2 large onions finely chopped
  • 2 celery ribs finely chopped
  • 2 large carrots finely chopped
  • 1/2 pound button mushrooms stems trimmed
  • 8 garlic cloves minced (or 2 tbspns minced garlic)
  • 3 bay leaves
  • 8 sprigs thyme
  • 2 sprigs rosemary
  • 2 1/2 cups dry red wine
  • 3 tablespoons tomato paste
  • 1 can crushed tomatoes - (15 oz)
  • 2 cups beef stock
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly-ground black pepper
  • Basil-Mashed Potatoes (see recipe)


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a large Dutch oven, heat vegetable oil over high heat until very hot.

Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.

Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.

Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes.

This recipe yields 4 servings.

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