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A pot full of braised beef shanks with carrots and white beans.

Braised Beef Shanks with Carrots and White Beans

Beef shanks become lusciously tender when braising for a couple house in the oven! The addition of carrots and white beans add additional flavor and nutrients.
Course Main Course
Cuisine American, Italian
Keyword braised beef shanks, dairy free
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 5 servings
Calories 575 kcal
Author Dairy Free for Baby

Ingredients

  • 2 bone-in beef shanks (about 2 ½ lbs total)
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ cup white wine (see notes regarding dairy)
  • 1 lb carrots, peeled and cut into large chunks
  • 15 oz can white beans, drained and rinsed
  • 2 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions

  1. Preheat oven to 325°F. Pat the beef shanks dry with a paper towel, and season with salt and pepper.
  2. Heat 1 tablespoon of the olive oil in a Dutch oven over medium heat. Sear shanks 3 to 4 minutes per side, until browned. Remove and set aside on a plate for now.
  3. Reduce heat to medium-low. Add the remaining tablespoon of olive oil to the Dutch oven. Add the onion and celery, and cook for about 4 to 5 minutes, until the vegetables are starting to get tender.
  4. Add the garlic and tomato paste and cook for another minute, stirring often.
  5. Pour in the wine, deglazing the pan, and cook for a minute.
  6. Add carrots, beans, broth, thyme, bay leaf, and beef shanks to the pot.

  7. Cover and place in the preheated oven for 2 ½ to 3 hours, until beef is tender and falling off the bone. Serve over mashed potatoes, mashed cauliflower, or alongside crusty bread.

Recipe Notes

  • Wine sometimes uses casein as a fining agent in the clarification process. Some people with severe dairy allergies choose to or are instructed to avoid wines using this. If so, you can choose a vegan white wine that does not use it.
  • It is difficult to determine a nutrition analysis for this recipe, as the exact facts will depend on the size of the beef shank, proportion of bone versus meet, how much marrow renders out, etc. The nutrition analysis below assumes 2 ½ pounds of shanks and assumes approximately 25 percent of the shanks were inedible bones, but this is a rough estimate.

 

Nutrition analysis (approximate per serving): 575 calories, 28 g fat, 9.5 g saturated fat, 855 mg sodium, 30 g carbohydrate, 8 g fiber, 7 g sugar, 0 g added sugar, 46 g protein, Vitamin D: 5%, Calcium: 11%, Iron: 30%, Potassium: 28%