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Braised beef shank ragu 


  • 1/4 cup chopped onion
  • 4 carrots diced
  • 4 celery stalks diced
  • 3 garlic cloves left whole
  • 3 tablespoons of tomato paste
  • an entire bottle of your favorite red wine I used a cabernet
  • 1 tablespoon beef demiglace optional
  • few sprigs of fresh thyme
  • 2-3 beef shanks
  • olive oil
  • salt and pepper to taste
  • pappardelle pasta cooked according to instructions on box


  1. Preheat the oven to 325 and place a rack in the center of the oven. Season your shanks with salt and pepper. Heat a dutch oven over medium high heat and add a little olive oil. Brown the shanks on both sides in the  dutch oven. About four minutes on each side. Remove from pan, and drain off all but about two tablespoons of oil.
  2. To the dutch oven, add the onion, carrots and celery. Lightly season with salt and pepper and cook about four minutes. Add your tomato paste, demi glace (if using), garlic cloves and thyme, and cook for an additional three minutes. Add the wine and the shanks back to the dutch oven and bring to a simmer. Once simmering, cover and put in the oven. Braise for about 3 hours.
  3. When the the shank is finished, strain the sauce from the vegetables and shank. Pull the shanks out and set on a cutting board. When they have cooled slightly, shred the beef, it will be so tender that this will take almost no effort. Gently rewarm on low heat on the stove top, and finally toss with the pappardelle and serve.