– 2 lbs beef shank – 1 onion, chopped – 4 garlic cloves, minced – 2 carrots, sliced – 2 tbsp tomato paste – 2 cups beef broth – 1 cup red wine – 2 tbsp soy sauce – 1 tsp thyme – Salt and pepper to taste – 2 tbsp olive oil
Season beef shanks with salt and pepper. Heat olive oil in a pot and sear the beef on both sides until browned. Remove and set aside.
In the same pot, sauté onion and garlic until fragrant. Add tomato paste and cook for 2 minutes while stirring to combine well with the aromatics.
Add carrots and cook for another 2 minutes. Pour in red wine to deglaze the pot, scraping any browned bits from the bottom for extra flavor.
Stir in soy sauce, beef broth, and thyme. Return beef shanks to the pot. Make sure the liquid mostly covers the meat for even cooking.
Bring everything to a boil, then reduce heat to low. Cover and simmer for about 2.5 to 3 hours, until the beef is tender and falls off the bone.
Remove beef and reduce the sauce uncovered for 10-15 minutes until thickened. Season to taste with extra salt or pepper if needed.
Serve hot over mashed potatoes or rice, spooning the rich sauce over the beef. Garnish with fresh herbs if desired for a delicious finish.
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