Braised Beef Shanks in Red Wine Sauce with Caramelized Onions & Roasted Lemon 🍷🥩🔥
Ingredients:
For the Braised Beef Shanks:
2-3 beef shanks (about 1 ½ lbs total)
2 tbsp olive oil
1 ½ tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp dried thyme
½ tsp dried rosemary
2 tbsp tomato paste
1 cup red wine (Cabernet Sauvignon or Merlot)
3 cups beef broth
2 tbsp Worcestershire sauce
2 bay leaves
For the Caramelized Onions & Garlic:
1 large onion, sliced
4 whole garlic cloves, peeled
1 tbsp butter
½ tsp salt
For Garnish & Serving:
2 sprigs fresh thyme
1 lemon, halved and roasted
Instructions:
Prepare & Sear the Beef Shanks:
Pat beef shanks dry and season with salt, black pepper, smoked paprika, garlic powder, thyme, and rosemary.
Heat olive oil in a rustic black dish or Dutch oven over medium-high heat.
Sear the beef shanks on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
Caramelize the Onions & Garlic:
In the same dish, melt butter and sauté sliced onions and whole garlic cloves over medium-low heat.
Cook for about 10 minutes, stirring occasionally, until softened and golden brown.
Deglaze with Red Wine:
Stir in tomato paste and cook for 1 minute.
Pour in red wine, scraping up any browned bits from the pan. Simmer for 5 minutes to reduce slightly.
Slow Braise the Beef Shanks:
Add beef broth, Worcestershire sauce, and bay leaves. Return the seared beef shanks to the dish.
Cover and braise in a 325°F (160°C) oven for 2 ½ to 3 hours, until the meat is fall-apart tender.
Roast the Lemon:
While the beef is braising, place lemon halves on a baking sheet, cut-side up.
Roast at 400°F (200°C) for 15 minutes until slightly charred and caramelized.
Plate & Serve:
Arrange the tender braised beef shanks in the black dish with caramelized onions and garlic.
Spoon the rich, glossy red wine sauce over the top.
Garnish & Enjoy:
Top with fresh thyme sprigs and serve with the roasted lemon for a bright, zesty contrast.
A luxurious, deeply flavorful dish with a gourmet touch! 🍷🔥✨