Braised Beef Shank
About This Braised Beef Shank with Parmesan Polenta
This luxurious braised beef shank is inspired by Daniel Boulud’s iconic short rib recipe from Café Boulud. I first tasted the dish at his Las Vegas restaurant around 2007–2008 and have been obsessed ever since. When my butcher was out of short ribs, I tried it with an 8-pound beef shank instead — and it turned out incredible. The long braise in red wine, beef broth, aromatics, and tomato paste creates a ridiculously rich, fall-apart tender centerpiece that feels like restaurant-level comfort food. Paired with creamy parmesan polenta, this is a cold-weather show-stopper.
This recipe is also featured in Daniel Boulud’s cookbook Cafe Boulud (affiliate link).
Why You’ll Love This Recipe
Ultra-tender, fall-off-the-bone beef
Deep flavor
Impressive enough for holidays but simple enough for a Sunday dinner
Makes even better leftovers
Beef shank is a cost-effective alternative to short ribs
The parmesan polenta is creamy, buttery perfection
Ingredients You’ll Need
For the Beef Shank:
Beef shank (or short ribs), dry red wine, oil, salt, pepper, flour for dredging, shallots, carrots, celery, leeks, garlic, bay leaves, thyme, tomato paste, beef broth.
For the Parmesan Polenta:
Cornmeal, water, salt, butter, heavy cream, parmesan.
How to Make It
Reduce the red wine by half and set aside. Brown the seasoned, lightly floured beef shank in a large Dutch oven, then remove it. Sauté the vegetables and herbs until deeply browned, stir in tomato paste, then return the shank to the pot. Add the reduced wine and enough beef broth to nearly submerge the meat. Cover and braise at 350°F for 3½–4 hours until fall-apart tender. Chill overnight if possible, then skim fat and rewarm. Reduce the braising liquid into a glossy sauce. For the polenta, whisk cornmeal into boiling water, simmer until thick, then finish with butter, cream, and parmesan. Serve the beef over a pool of parmesan polenta with plenty of reduced sauce.
Tips for Success
Browning the vegetables well adds huge depth of flavor.
Letting the shank rest overnight improves texture and makes fat removal easier.
Use a large Dutch oven — the shank needs space.
Strain and reduce the braising liquid until silky and concentrated.
Beef shank cooks similarly to short ribs but may take slightly longer due to size.
Frequently Asked Questions
Can I use short ribs instead of beef shank?
Yes — that’s actually the original Daniel Boulud recipe. Use 6–8 meaty English-cut short ribs and reduce braising time slightly.
Do I have to reduce the wine first?
Yes — it creates a richer, more intense flavor and cooks off harsh alcohol notes.
Can I skip refrigerating overnight?
You can, but the flavor and texture improve dramatically if you chill and rewarm.
Can I make this ahead?
Absolutely. This dish is perfect for make-ahead entertaining.
What wine should I use?
A dry red wine you enjoy drinking — Cabernet, Merlot, or a blend.
What to Serve With
Roasted asparagus
Garlic sautéed greens
Simple arugula salad
Crusty bread
Red wine you used for cooking
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Braised Beef Shank with Parmesan Polenta
Ingredients
Serves 6-8
3 bottles dry red wine
1/4 cup grape-seed oil
7-8 lbs (ish) Bone-in beef shank
Salt & pepper
Flour for dredging
6-7 large shallots, peeled, trimmed, and cut into quarters
3 large carrots, peeled, trimmed and sliced
3 large celery stalks, sliced
3 large leeks (white and green parts), sliced thinly and washed and dried
1 head of garlic, peeled and coarsely chopped
3 bay leaves
3-4 thyme sprigs
3-4 tablespoons tomato paste
2 quarts beef broth (I prefer regular with salt, you can sub out for unsalted)
Parmesan Polenta
Serves 6
1 cup corn meal
1 cup cold water
3 cups water (for boiling)
1 teaspoon salt
4 tablespoons butter (I prefer salted)
1/2+ cup heavy cream
1 cup parmesan, grated
Instructions
In a large saucepan, pour the wine over medium heat. When the wine is hot, set aflame and let burn until the flames die out. Once the flames are no more, turn the heat up to high and boil until reduced by half. Remove from heat and set aside.
Preheat oven to 350°F and put the rack in the middle position.
Warm the oil in a large, heavy, ovenproof pot over medium-high heat (I used a 9 quart dutch oven). Pat the shank dry and generously season all over with kosher salt and black pepper. Lightly sprinkle flour over the shank. Once the oil is hot, brown all sides of the shank, not moving the shank for about 4-5 minutes per side. Move shank to a plate and set aside.
Lower the heat to medium and add in the vegetables and herbs. I like the brown the vegetables a decent amount- about 20-25 minutes. Once the vegetables are nice and browned, add in the tomato paste and cook for about 1 minute.
Add the beef shank back to the pot, pour the wine and as much beef broth as you can without it being too full. Bring everything to a boil, then cover tightly and place in the oven until meat is insanely tender- this took me about 3.5-4 hours for an 8 pound shank. Every 30 minutes, remove the pot and skim the fat. When the meat is done, I like to cool and then refrigerate overnight in the same pot.
The following day, scrape off any excess fat and rewarm in the oven or on the stove. Carefully transfer the shank to a platter and keep warm. Strain the broth and then boil until it has reduced to about 1 quart. Season with salt and pepper to taste.
Parmesan Polenta
In a large saucepan, bring 3 cups water and salt to a boil.
In a measuring cup or small bowl, mix corn meal with 1 cup of cold water.
Once water is boiling, gradually stir in corn meal mixture and cook for 5 minutes stirring constantly.
Turn heat to low, cover pot and cook for 10 minutes stirring occasionally.
Add in butter, and stir until melted and combined.
Add in heavy cream and parmesan, stir until combined.
Assembly
In a bowl, ladle beef reduction. Spoon in a generous serving of polenta. Top with beef shank. Enjoy this flavor bomb comfort food extravaganza!
