30-Min Beef Shank Braise with Gremolata
Braised beef shank in red wine and tomato, finished with bright lemon-parsley gremolata. Served with creamy mashed potatoes and grilled okra for a weeknight take on osso buco.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat beef shank dry. Season generously with salt and pepper on both sides.
Step 2
Heat oil in a heavy skillet over medium-high heat until it shimmers, about 60 seconds.
Step 3
Sear beef 2 minutes per side without moving until deeply browned. Transfer to a plate.
Step 4
Pour wine into the skillet, scraping up browned bits with a wooden spoon until the liquid reduces by half, 3 minutes.
Step 5
Return beef to the skillet. Add tomatoes and broth. Bring to a simmer, then cover and cook 12 minutes until beef is tender.
Step 6
While beef simmers, toss okra with oil, salt, and pepper. Grill or pan-sear in a separate skillet 4 minutes until charred.
Step 7
Mix lemon zest, lemon juice, and chopped parsley in a small bowl to make gremolata.
Step 8
Plate mashed potatoes, top with beef and sauce, sprinkle gremolata over top. Serve okra on the side.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- wooden spoon
- instant-read thermometer (optional)
- small mixing bowl
- tongs
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