Garlic & Herb Shanks Recipe

Garlic & Herb Shanks Recipe

A delicious beef dish to make for dinner! The Shank cut comes from the front and back upper legs of the cow, this cut (especially in grass-fed cattle) is highly worked, being rich in muscle fibers, and low in fat content The best method for cooking is low, and slow, for tender juicy flavor. A big thanks to our friend Traci the, or @petitechefblog!


  • 4 beef shanks
  • 1/2 t salt (or to taste)
  • 1/2 t ground black pepper (or to taste)
  • 1 1/2 T tallow
  • 1 C beef broth
  • 5 garlic cloves, thinly sliced
  • 3 sprigs fresh thyme
  • 1/2 C water


  1. Pre-heat oven to 350ºF.
  2. Rinse shanks with cold water, use a paper towel to pat dry, and season with salt and pepper.
  3. Heat 1 T of tallow in a cast iron skillet over medium-high heat. Sear shanks for 2-3 minutes on each side adding 1/2 T more oil as needed, and transfer the shanks to a glass baking dish.
  4. Sauté half of the garlic and thyme in the pan for 1 minute and pour in the broth and water (scraping browned bits from the bottom). Bring the mixture to a boil until liquid reduces slightly.
  5. Place remaining half of the garlic on top of the shanks, then pour the broth over the top.
  6. Cover with aluminum foil, then bake in the oven for 2 hours.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.