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Braised Beef Shank with Polenta

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.