Balsamic and port beef shanks

  • 8 hrs 20 mins cooking
  • Serves 6
  • Print


Balsamic and port beef shanks
  • 1 tablespoon olive oil
  • 1.8 kilogram piece beef shank, cut into 6 pieces
  • 1 red onion (300g), sliced thickly
  • 1 stalk celery (150g), trimmed, sliced thickly
  • 1/2 cup (125ml) beef stock
  • 1/2 cup (125ml) port
  • 1/4 cup (60ml) balsamic vinegar
  • 400 gram canned diced tomatoes
  • 2 sprigs fresh thyme
  • 1 tablespoon light brown sugar
  • 1/3 cup coarsely chopped fresh basil
  • 2 teaspoon finely grated lemon rind
  • 1/2 cup (60g) seeded black olives


Balsamic and port beef shanks
  • 1
    Heat oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Add onion, celery, stock, port, vinegar, undrained tomatoes, thyme and sugar to slow cooker; cook, covered, on low, 8 hours.
  • 2
    Stir in basil, rind and olives; season to taste.
  • 3
    Serve beef with sauce.


Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead of port. serving suggestion Serve shanks with risotto, mashed potato or soft polenta.

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