Mediterranean Beef Shank Recipe

Below is a a delicious Beef Shank Recipe you're sure to love!!

Another common combination in the Mediterranean cuisine includes lemon and wine in sauces. Lemons are meant to both tenderize and freshen the meat, while the wine marinates with the meat to create a deeper flavor and taste.

Our beef shank recipe is based for four people, it will take us a about two hours for both the preparation and cooking time. 

Beef Shank Recipe: Ingredients

The ingredients that we are going to need for this recipe are the following:

• 2 pounds of beef shank, cut in rounded portions 
• 1 full tablespoons of flour
• 2 ounces of fresh butter
• 2 large onions
• 2 carrots
• 1 pound fresh tomatoes
• 1 tablespoon tomato paste
• 1 glass of dry white wine (in our case we recommend Pinot Grigio)
• 1 clove of garlic 
• 1 - 2 bay leaves
• 1 small sprig of fresh thyme
• 1 small bunch of fresh parsley 
• 1/2 lemon 
• sea salt
• fresh ground pepper

Beef Shank Recipe: Cooking Instructions

We start our recipe by washing our meat, removing any unwanted pieces, trimming any fat. We then dry the meat, and sprinkle salt and pepper on top. 

In a big pot we warm up the one ounce of fresh butter, and when its warm we add in the pot the beef pieces, and let it brown on all sides for consistent browning. 

Then we remove the meat, keeping it separate in a bowl, and then dump up the pot of the melted butter and any meat residue, without however washing the pan. 

Peel and wash the onions and carrots, and cut them in slices. Peel the tomatoes and cut in small pieces and remove the seeds.

Add in the same pot, add the rest of the fresh butter, and on a medium flame, warm up the butter to saute the onions and carrots. 

Add on the top of the veggies the meat. Pour on top the dry white wine (pinot grigio), and after it starts to boil, leave it for three to four minutes. 

Add the garlic (whole clove), the herbs, and the peel of the 1/2 lemon, tomatoes, and the tomato paste. Add sea salt and pepper as needed and desired. 

Cover the pot and let the food slowly cook for approximately an hour and a half. 

This dish pairs well with homemade french fries, or else a delicious pasta dish with red sauce, like linguine, or even stuffed ravioli. 

Enjoy it with your favorite dry red wine, full-bodied, bold taste, fruit forward attitude, and plenty of tannins to aid in protein digestion as well.

We personally like an Alexander Valley Cabernet Sauvignon to top off this meal.

Cheers and enjoy! 

Hungry for more wine recipes? I highly recommend this book: The Wine Lover's Cookbook!  (Book review on its way!) Available via Amazon!

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