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Beef Shank Stew Recipe with Rich Gravy

This Beef Shank Stew Recipe with Rich Gravy is a hearty, slow-cooked dish featuring tender beef, vegetables, and a flavorful, velvety gravy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 –3 pounds beef shanks bone-in for extra flavor
  • 3 tablespoons olive oil or vegetable oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 2 potatoes cut into chunks
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 1 cup red wine optional
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat. Pat beef shanks dry, season with salt and pepper, and sear until golden brown on all sides. Remove and set aside.
  2. In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes until softened.
  3. Stir in tomato paste and flour, cooking for 1–2 minutes.
  4. Deglaze the pot with red wine, scraping up any browned bits. Simmer for 2–3 minutes.
  5. Return beef shanks to the pot. Add beef broth, potatoes, bay leaves, thyme, and rosemary. Bring to a boil, then reduce to a low simmer. Cover and cook for 2–3 hours until beef is fork-tender.
  6. Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley.
  7. Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Notes

  • Bone-in beef shanks add extra richness to the gravy.
  • For a thicker gravy, remove the lid during the last 30 minutes of cooking.
  • This stew tastes even better the next day as the flavors deepen.