Looking for a hearty and satisfying carnivore meal? This beef shank recipe might become your new favorite dish.
The slow cooking process transforms this tough cut of meat into something incredibly tender and flavorful.
What makes beef shank special is the rich marrow inside the bone, which melts into the broth during cooking, creating a luxurious sauce. This simple recipe uses only a few basic ingredients, but the result is absolutely delicious.
If you’ve never cooked beef shank before, don’t worry – this recipe is actually quite simple. You just need some beef tallow or butter, bone broth, and basic seasonings.
The key is giving it enough time to cook slowly until the meat becomes fork tender. One of the best things about this recipe is that you can cook it either on the stovetop or in the oven. Let’s get started!
👍 Why You’ll Love This Recipe
Budget Friendly Cut: Beef shank is one of the most affordable cuts of beef you can find. While steaks and prime cuts can be expensive, shanks give you amazing flavor and nutrition at a fraction of the cost.
Easy to Make: This recipe is almost impossible to mess up. Even if you leave them cooking for an extra 30 minutes, they’ll still turn out great.
The only real requirement is patience – let the low heat do its work, and you’ll have perfect results every time.
Perfect for Meal Prep: One batch of this recipe makes several servings that stay good in the fridge for days. The flavor actually improves over time as the meat continues to absorb the rich broth.
✨ Recipe Ingredients
- 2 pounds beef shank (cut into four 8-oz pieces, about 1 inch thick)
- 1 1/2 tablespoons Beef tallow or Butter
- 3 cups Bone Broth (I recommend this one – amazon)
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
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👨🍳 How To Make
Follow my recipe and make the best carnivore friendly beef shanks ever!
Step 1
Start by heating the beef tallow or butter in a cast iron pan over high heat. Add the beef shanks and brown them on both sides (about 3 minutes per side).
Step 2
Pour the broth over the shanks and season with salt and pepper.
Step 3
Bring to a simmer. Then, if you want to cook on the stovetop, reduce the heat and cover with a lid. Cook on low heat for 3 to 3.5 hours until the meat is tender.
Step 4
If you want to cook the meat in the oven, after it simmers, put the lid on and bake in the oven for 2 to 2.5 hours until the meat is tender. Optional: shred the meat and serve.
💡Tips
1. Get That Perfect Brown Crust
When browning the meat, make sure your pan is really hot. If needed, brown the shanks in batches. Overcrowding causes the meat to steam instead of brown, and you’ll miss out on all that extra flavor.
Also, don’t move the meat around – let it sit undisturbed for the full 3 minutes on each side. You want to see a deep golden brown color, not just gray meat.
This browning process creates a rich flavor that will develop throughout the entire cooking time.
2. Let It Rest Before Serving
After cooking, remove the beef shanks from the heat and let them rest in the cooking liquid for about 15-20 minutes before serving.
This allows the meat fibers to relax and reabsorb some of the juices, resulting in a more tender and flavorful dish.
If you’re not serving immediately, you can let the shanks cool completely in the liquid, then refrigerate.
When ready to serve, gently reheat on the stovetop. The flavors often develop further when left overnight, making this a great make-ahead dish.
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FAQ
What if I don’t have bone broth?
While bone broth gives the best results, you can still make this recipe with water. The meat itself, especially with the marrow bone, will create its own flavorful broth during cooking. However, if using water, make sure to season well with salt at the beginning.
Another option is to use meat stock or even a mixture of water and meat stock. The final dish won’t be quite as rich as when made with bone broth, but it will still be delicious.
Is it normal for the broth to become thick and jellylike when cold?
Yes, this is completely normal and actually a good sign! This happens because of the gelatin released from the bones and connective tissue during cooking. When the broth cools, this gelatin solidifies, creating that jellylike texture.
Carnivore Beef Shank
Print RecipeIngredients
- 2 pounds beef shank (cut into four 8-oz pieces, about 1 inch thick)
- 1 1/2 tablespoons Beef tallow or Butter
- 3 cups Bone Broth (I recommend this one - amazon)
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Start by heating the beef tallow or butter in a cast iron pan over high heat. Add the beef shanks and brown them on both sides (about 3 minutes per side).
- Pour the broth over the shanks and season with salt and pepper.
- Bring to a simmer. Then, if you want to cook on the stovetop, reduce the heat and cover with a lid. Cook on low heat for 3 to 3.5 hours until the meat is tender.
- If you want to cook the meat in the oven, after it simmers, put the lid on and bake in the oven for 2 to 2.5 hours until the meat is tender. Optional: shred the meat and serve.
Do exactly what this recipe says and the meat is delicious! Absolutely fall-off-the-bone moist with incredible flavor! I’ve made it multiple times now!