Braised Beef Shanks with Caramelized Leeks

A refined, French-inspired slow-cooked dish where beef shanks are braised until fork-tender in a savory, aromatic reduction of leeks, white wine, and fresh herbs. The collagen from the shanks creates a luxurious, naturally thickened sauce perfect for pairing with crusty bread or mashed potatoes.

Prep: 20 min · Cook: 180 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 lbs beef shanks, bone-in
• 3 large leeks
• 4 cloves garlic
• 3 tbsp all-purpose flour
• 1 cup dry white wine
• 2 cups beef broth
• 4 sprigs thyme
• 1 whole bay leaf
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Pat the beef shanks dry and season all sides with salt and black pepper. Dredge the shanks lightly in all-purpose flour, shaking off any excess.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef shanks until a deep brown crust forms on both sides, then remove to a plate. (about 10 min)
3. Reduce heat to medium. Add butter and sliced leeks to the same pot. Sauté until the leeks are softened and beginning to turn golden. (about 8 min)
4. Add minced garlic and cook until fragrant. (about 1 min)
5. Pour in white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Simmer until the liquid reduces by half. (about 5 min)
6. Return the beef shanks to the pot along with any resting juices. Pour in the beef broth until the meat is partially submerged, then add the thyme sprigs and bay leaf.
7. Cover the pot and simmer over low heat until the beef is fork-tender and beginning to pull away from the bone. (about 150 min)
8. Remove the lid and increase the heat slightly to reduce the sauce until it coats the back of a spoon, then discard the thyme stems and bay leaf before serving. (about 5 min)