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‘We have to make Thor’s Hammer – that is, braised beef shank,’ said Felix last week, and immediately ordered the shank. Why didn’t we think of that sooner? During the test run, the whole kitchen smelled of red wine, root vegetables and that special sense of anticipation that only a really good braised dish can evoke.
Braised beef shank is one of those oven-baked recipes that takes time but requires very little effort. First, let the onions, celery, carrots and white cabbage brown, then add red wine, beef stock and a bone – which is perfect for making a delicious jus or a superb sauce. It’s easy to prepare, tastes great for days on end and gets better and better. Suitable for beginners, as you simply can’t go wrong.
The result: tender meat, a rich, glossy sauce and a scent that smells just like home. Perfect as a Sunday dinner or for those days when you simply fancy something warm, autumnal and heartwarming. Thor’s Hammer – the name says it all. You’ve never made braised beef shank this easily before.
Ingredients for Thor’s Hammer – braised beef shank
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
Beef shank, trimmed and tied: provides texture and intense flavour
Vegetables (basis for the braising flavour): onions, celery, carrots, white cabbage
Dry red wine: for deglazing
Beef stock: to top up, ideally homemade; in my boiled beef recipe, you automatically make beef stock
Oil or clarified butter (if the meat releases little fat), to help with browning
Salt, black pepper: basic seasoning
Bay leaf (dried)
Butter: cubed and ice-cold, to thicken the sauce at the end.
How to make braised beef shank
Prepare the shank: Pat the beef shank dry, tie it with kitchen string, and season generously with salt and pepper.
Tip: Tie it up tightly so that the shank stays compact whilst braising and cooks evenly.
Searing: Heat a roasting pan until very hot, then sear the beef shank on all sides in the fat that has rendered out (adding a little oil or clarified butter if necessary), then remove from the pan.
Tip: Roast until really dark – the roasted flavours form the basis of the sauce.
Roasting vegetables: Finely chop the onions, celery, carrots and white cabbage, then fry them in cooking fat over a medium to high heat until they start to brown.
Tip: Don’t stir them too soon – only turn them over once the first side is nicely browned.
Deglaze with red wine, scrape up the pan juices and reduce briefly.
Tip: Run a wooden spatula along the bottom of the pan to release all the roasted flavours.
Pour in the stock and season: pour in the beef stock and add the bay leaf.
Return the braised knuckle to the roasting tin, put the lid on and braise slowly in the oven at 150 °C (top and bottom heat) until the meat is very tender. This can take up to 4 hours. Please allow for this.
Tip: Turn the ingredients over halfway through; check the liquid and add a little stock if necessary.
Finish the sauce: remove the knuckle and leave it to rest briefly. Strain everything through a sieve and reduce the sauce, leaving the pan uncovered.
Tip: I always stir the ice-cold butter straight into the boiling sauce – this works a treat with hearty stews. The butter melts straight away, rounds out the flavour and gives the sauce a lovely sheen and depth. With more delicate sauces, you’d take it off the heat, but here it’s fine to be a bit more rustic.
Variations
- Herb tip: Add a sprig of thyme or rosemary whilst cooking.
- A dash of pepper: add ground peppercorns.
- Vegetable twist: replace white cabbage with leek or parsnip.
- Alcohol-free: red wine made with extra stock.
Serving suggestions
- Classic: Serve with mashed potatoes, rösti or polenta and winter vegetables.
- Fresh: With parsley and chives.
- Meal prep: Gently reheat the meat and sauce the next day – it tastes even better.
FAQ
What size shank should I use?
Use a large, trimmed beef shank (pre-order from your trusted butcher); see the recipe card for the exact quantity.
How long should it braise for?
Until the meat is melt-in-the-mouth and falls easily from the bone. The cooking time depends on the size and thickness; see the recipe card for a guide.
Can this dish be prepared in advance?
Yes. Braise it the day before, leave it to cool, then on the day you’re serving it, skim the fat off the sauce, bring it to the boil and reheat the meat in the sauce – it actually tastes even better.
How should I store leftovers?
They will keep in the fridge for several days if stored in an airtight container.
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by Annegret from Hanover, Lower Saxony
Recipe card
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Thor’s Hammer – Braised Beef Shank
Equipment
- 1 Large ovenproof casserole dish with lid
- 1 Kitchen string
- 1 Skimmer, sieve
Ingredients
- 2.5 kg beef shank trimmed and tied
- 3 onions
- 2 stalks celery
- 3 carrots
- 200 g white cabbage
- 2 tbsp oil or clarified butter optional, if little fat is released
- 500 ml dry red wine
- 1 litre beef stock
- 1 –2 bay leaves optional
- 1 tsp salt
- 3 pinches freshly ground black pepper
- 50 g butter cubed and ice-cold
Instructions
- Pat the beef shank dry, tie with kitchen string and season generously with salt and pepper. Tip: Tie it tightly so the shank stays compact whilst braising and cooks evenly.
- Heat the casserole dish until very hot. Sear the beef shank on all sides in the fat that renders out, adding a little oil or clarified butter if necessary. Remove and set aside. Tip: Roast until really dark – the caramelised flavours form the basis of the sauce.
- Finely chop the onions, celery, carrots and white cabbage. Fry in the cooking fat over medium to high heat until nicely browned. Tip: Don’t stir too soon – only turn once the first side has a good colour.
- Deglaze with the red wine, scraping up the pan juices, and reduce briefly. Tip: Run a wooden spatula along the bottom of the pan to release all the caramelised flavours.
- Pour in the beef stock and add the bay leaves.
- Return the beef shank to the casserole, put the lid on and braise slowly in the oven at 150 °C (top and bottom heat) until the meat is very tender. Note: The braising time can take up to 4 hours – please allow for this. Turn the shank halfway through and top up with a little stock if needed. Once tender, move on to the next step. The meat can be kept warm in the sauce.
- Remove the shank and leave to rest briefly. Strain everything through a sieve and reduce the sauce, uncovered, until glossy. Tip: Stir the ice-cold butter directly into the boiling sauce – this works a treat with hearty braises. The butter melts immediately, rounds out the flavour and gives the sauce a beautiful sheen and depth.
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