Beef shanks recipe

This recipe takes a classic beef in red wine dish and gives it a twist by using beef shanks, plenty of herbs and beautiful Sicilian-style green olives.

Serves: 4 people
Prep time: 15 minutes
Cooking time: 3 hours


2 tbs olive oil
4 x 350g beef shank slices (osso bucco cut)
2 onions, cut into wedges
250g middle bacon, trimmed of fat and chopped
3 garlic cloves, crushed
1 tbs flour
1 cup red wine
2 tbs tomato paste
1 tsp fresh thyme leaves
½ cup Sicilian green olives
300g button mushrooms, halved
2 tbs flat-leaf parsley leaves
5 springs fresh thyme


  1. Heat oil in a large heavy-based flameproof pot. Brown the beef shanks over high heat in two batches.
  2. Add the onion and bacon and cook over medium heat for 4-5 minutes or until golden. Transfer to a plate.
  3. Return all the beef to the saucepan. Add garlic and flour and cook for 1 minute or until fragrant.
  4. Slowly stir in wine and then tomato paste and thyme. Stir to combine and add the reserved onion and bacon.
  5. Bring to the boil. Reduce heat and simmer, covered, for 2½-3 hours or until the meat is tender. Stir through the olives.
  6. Just before serving, heat remaining oil in a frying pan. Add mushrooms and pan fry until golden and cooked. Stir into beef and sprinkle with parsley and fresh thyme.

Serving suggestion: rocket and pear salad with soft polenta. 

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