Braised Beef Shank with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Braised Beef Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Beef Shank with Root Vegetables

Beef shank slow-braised until it reaches a melt-in-your-mouth tenderness, served with a medley of savory roasted carrots and parsnips in a rich broth.

Try 7 days free, then $12.99 / mo.

NUTRITION

512kcal
Protein
38.7g
Fat
23.0g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz beef shank

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

1 cup carrots

0.5 cup parsnips

2 cloves garlic

1 tbsp tomato paste

1 cup beef broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the beef shank dry with paper towels and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef shank for 4-5 minutes per side until a deep golden-brown crust forms, then remove it from the pot and set aside.

  • 4

    Add the chopped yellow onion, sliced carrots, and sliced parsnips to the same pot, sautéing for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture becomes fragrant and slightly darkened.

  • 6

    Pour in the beef broth and add the dried thyme, using a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.

  • 7

    Return the beef shank to the pot, ensuring it is partially submerged in the liquid, and cover with a tight-fitting lid.

  • 8

    Reduce the heat to low and simmer gently for 2 to 2.5 hours, or until the meat is fork-tender and easily pulls away from the bone.

  • 9

    Serve the beef shank hot in a shallow bowl, surrounded by the braised root vegetables and a generous spoonful of the reduced cooking liquid.

Braised Beef Shank with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Braised Beef Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Beef Shank with Root Vegetables

Beef shank slow-braised until it reaches a melt-in-your-mouth tenderness, served with a medley of savory roasted carrots and parsnips in a rich broth.

NUTRITION

512kcal
Protein
38.7g
Fat
23.0g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz beef shank

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

1 cup carrots

0.5 cup parsnips

2 cloves garlic

1 tbsp tomato paste

1 cup beef broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef shank dry with paper towels and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef shank for 4-5 minutes per side until a deep golden-brown crust forms, then remove it from the pot and set aside.

  • 4

    Add the chopped yellow onion, sliced carrots, and sliced parsnips to the same pot, sautéing for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture becomes fragrant and slightly darkened.

  • 6

    Pour in the beef broth and add the dried thyme, using a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.

  • 7

    Return the beef shank to the pot, ensuring it is partially submerged in the liquid, and cover with a tight-fitting lid.

  • 8

    Reduce the heat to low and simmer gently for 2 to 2.5 hours, or until the meat is fork-tender and easily pulls away from the bone.

  • 9

    Serve the beef shank hot in a shallow bowl, surrounded by the braised root vegetables and a generous spoonful of the reduced cooking liquid.