Braised Beef Shank with Polenta is a luxurious and comforting dish that celebrates slow cooking at its finest. The beef shanks are gently braised in a rich, aromatic broth of red wine, herbs, and vegetables until the meat becomes fall-off-the-bone tender.

Served over a creamy, buttery bed of polenta, this dish delivers the perfect harmony of deep flavors and silky textures. It’s a timeless recipe that transforms humble ingredients into an elegant, restaurant-quality meal that warms both the body and the soul.

Why I Love This Recipe

I love this recipe because it captures everything I adore about slow-cooked meals—the patience, the aromas filling the kitchen, and the incredibly tender, flavorful results. The beef shanks, when braised, become succulent and rich, absorbing all the depth from the wine and herbs. Paired with velvety polenta, it’s a dish that’s both rustic and refined.

It’s ideal for cozy dinners, special occasions, or anytime you crave a hearty, soul-satisfying meal. Every bite feels like a warm embrace, and the flavors only get better the next day.

Why It’s a Must-Try Dish

This dish is a must-try because it highlights the magic of slow cooking. Braising transforms an inexpensive cut of beef into something luxurious, while the creamy polenta perfectly balances the richness of the sauce. It’s a showcase of traditional European comfort cooking, delivering deep, layered flavors that are simple yet extraordinary.

It’s also versatile—you can prepare it ahead of time, and it reheats beautifully. If you appreciate comfort food with gourmet flair, Braised Beef Shank with Polenta is a dish that deserves a place in your kitchen repertoire.

Recipe Details

Preparation Time: 25 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 4 servings
Calories: Approximately 620 kcal per serving
Course: Main Course
Cuisine: Italian

Ingredients

For the Braised Beef Shank

• 4 beef shanks (about 1.5 inches thick, bone-in)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 ½ cups red wine (such as Cabernet Sauvignon or Merlot)
• 3 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon dried rosemary
• 1 tablespoon balsamic vinegar

For the Polenta

• 4 cups water or chicken broth
• 1 cup yellow cornmeal (polenta)
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• Salt, to taste

Cooking Directions

1. Season beef shanks generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks on all sides until browned. Remove and set aside.
3. Add onion, carrots, and celery to the pot. Sauté until softened. Stir in garlic and tomato paste; cook for 1 minute.
4. Deglaze the pan with red wine, scraping up browned bits. Simmer until reduced by half.
5. Add beef broth, thyme, bay leaf, rosemary, and balsamic vinegar. Return shanks to the pot.
6. Cover and simmer on low heat for 2 to 2½ hours, or until the beef is tender and easily pulls away from the bone.
7. Remove beef and strain sauce if desired. Reduce the sauce until thickened.
8. Meanwhile, prepare the polenta by bringing water or broth to a boil. Gradually whisk in cornmeal and cook, stirring constantly, until thick and creamy. Stir in butter, Parmesan, and salt.
9. Serve the braised beef shanks over creamy polenta, spooning sauce generously over the top.

Step-by-Step Preparation Method

Step 1: Sear the Beef Shanks
Pat beef shanks dry and season with salt and pepper. Heat olive oil in a Dutch oven and sear each shank for about 3–4 minutes per side until golden brown. Remove and set aside.

Step 2: Build the Flavor Base
In the same pot, add onion, carrots, and celery. Sauté until softened, then stir in minced garlic and tomato paste. Cook for 1–2 minutes to develop depth of flavor.

Step 3: Deglaze with Wine
Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 5 minutes until the wine reduces by half.

Step 4: Braise the Meat
Add beef broth, herbs, and balsamic vinegar. Return shanks to the pot, ensuring they are mostly submerged. Cover and simmer gently for 2 to 2½ hours until fork-tender.

Step 5: Prepare the Polenta
While the beef cooks, boil water or broth in a saucepan. Gradually whisk in cornmeal, reduce heat, and cook for about 20 minutes, stirring often, until smooth and creamy. Finish with butter, Parmesan, and salt.

Step 6: Finish the Dish
Once beef is tender, remove from the sauce. Reduce the sauce over medium heat until thickened. Serve beef shanks over creamy polenta and drizzle with the reduced sauce.

How to Serve

Serve each beef shank atop a generous scoop of polenta. Spoon the rich braising sauce over the top and garnish with fresh herbs like parsley or thyme. Pair it with roasted vegetables or a crisp green salad. For drinks, a bold red wine such as Chianti or Cabernet pairs beautifully with the deep, meaty flavors.

Recipe Tips

• Pat the beef dry before searing for better browning.
• Use a heavy-bottomed pot or Dutch oven for even heat distribution.
• Don’t rush the braising process—low and slow cooking ensures tender, flavorful meat.
• If your sauce is too thin, simmer uncovered for a few minutes to thicken.
• For extra creaminess, stir a splash of cream into the polenta before serving.

Variations

• Osso Buco Style: Add diced tomatoes and a touch of lemon zest for a Milanese twist.
• White Wine Version: Replace red wine with dry white wine for a lighter flavor.
• Herb Polenta: Stir chopped basil or rosemary into the polenta for added aroma.
• Cheesy Upgrade: Mix in Gorgonzola or Fontina cheese for a richer, more decadent polenta.
• Vegetable Add-Ins: Add mushrooms or pearl onions to the braise for additional texture.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze braised beef and sauce separately from polenta for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm slowly on the stovetop or in the oven at low heat. Add a splash of broth if needed. Polenta can be reheated with a bit of milk or water to restore creaminess.

Special Equipment Needed

• Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Saucepan for polenta
• Whisk for polenta
• Tongs for handling beef shanks

FAQ

Q1: Can I use another cut of beef?
Yes, beef short ribs or chuck roast also work well for this recipe.

Q2: Can I make it ahead of time?
Absolutely. Braised dishes taste even better the next day after the flavors meld.

Q3: What can I use instead of red wine?
You can substitute with beef broth plus 1 tablespoon of balsamic vinegar for similar depth.

Q4: Can I make the polenta dairy-free?
Yes, use olive oil instead of butter and skip the Parmesan or use a dairy-free alternative.

Q5: How do I prevent polenta from clumping?
Gradually whisk the cornmeal into boiling liquid and stir constantly during cooking.

Conclusion

Braised Beef Shank with Polenta is a true comfort classic—rich, hearty, and deeply satisfying. The slow-cooked beef melts in your mouth, while the creamy polenta provides the perfect backdrop for the savory sauce. It’s a dish that combines rustic simplicity with gourmet elegance, ideal for family dinners or special occasions. With its depth of flavor and tender texture, this recipe is a culinary masterpiece that proves patience and care in the kitchen are always worth it.