Braised Beef Shanks with Beer, Onions, and Fresh Herbs


2 onions, sliced into thin rings

2 beef shanks, about 2 inches thick with bone in

1 clove garlic, chopped

Splash of grapeseed or olive oil

1 bottle amber ale

2 cups beef stock

Carrots, cut in large pieces

Celery, cut in large pieces

1 tablespoon tomato paste

Fresh Thyme, Parsley, Oregano, and/or rosemary roughly chopped

2 tablespoons cornstarch mixed with 2 tablespoons of cold water (slurry)


Heat dutch oven. When pan is hot, add grapeseed oil to coat and brown shanks on all sides. Remove from pan and add onions, brown on medium heat for about 2 minutes, then add garlic. Toss around for another minute or so, then add the beer. Scrape off any brown bits, add remaining ingredients and cook in a 350 oven for about two hours or until meat is falling apart. Remove shanks, carrots and celery. Strain excess fat, then add slurry to dutch oven. Heat on medium heat (stovetop) until sauce thickens. Plate shanks and cover with desired amount of sauce. Garnish with fresh herbs. Serve with hot noodles or mashed potatoes and slices of fresh crusty bread. For a healthier option, serve with barley risotto (using pot barley), as barley is listed as one of the cholesterol busting whole grains.

2 thoughts on “Braised Beef Shanks with Beer, Onions, and Fresh Herbs

  1. I just passed your recipe along to the hubby so he can make it for dinner! LOL Sounds wonderful. Thanks for sharing!


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