Slow-roasted beef shanks

These slow-roasted beef shanks will melt in your mouth.

  • 2 hrs 45 mins cooking
  • Serves 6
  • Print


Slow-roasted beef shanks
  • 1 beef shank (2.5kg), quartered crossways
  • 2 tablespoon plain flour
  • 2 tablespoon olive oil
  • 800 gram canned crushed tomatoes
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) beef stock
  • 1/4 cup (70g) tomato paste
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh lemon thyme


Slow-roasted beef shanks
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Toss shank pieces in flour to coat; shake off excess. Heat oil in a large frying pan; cook shank pieces, in batches, until browned and almost crunchy all over.
  • 3
    Place tomatoes, wine, stock and paste in a deep 5-litre (20-cup) baking dish; stir to combine. Place shank pieces, one at a time, standing upright, in dish; roast, covered, for 2 hours or until tender.
  • 4
    Remove shanks from dish. When cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Return meat to dish with tomato sauce; reheat if necessary. Season to taste.
  • 5
    Just before serving, stir in herbs.


Ask the butcher to quarter the beef shank crossways so that the pieces will fit into the baking dish.

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