Shanks braised until the meat sighs off the bone into a glossy red-wine gravy — winter's best argument for owning a heavy pot.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Red Wine — half for the pot
4 steps
Method
1
Brown the seasoned shanks on all sides, hard, 10 minutes. Remove; soften the vegetables 6 minutes; tomato paste 1 more.
17 min — timer available in cooking mode
2
Flour in, then wine and stock, scraping the fond. Return shanks; the liquid should reach two-thirds up.
4 min — timer available in cooking mode
3
Braise covered at 150°C, turning once, 2.5–3 hours until the meat wobbles on the bone.
165 min — timer available in cooking mode
4
Rest the shanks; skim, then reduce the sauce to gravy weight, 8 minutes. Serve over mash, one bone per bowl, upright and proud.
10 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.