Name: Garlic-Braised Beef Shanks
Cook time: 40 min
Total time: 1 day
Yield: Makes 6 to 8 servings
Ingredients: 6 (1 1/2-inch-thick) beef shanks (6 pounds); 1 tablespoon salt; 1 teaspoon black pepper; 2/3 cup all-purpose flour; 1 1/2 to 2 tablespoons extra-virgin olive oil; 1 3/4 cups reduced-sodium beef broth (14 fluid ounces); 2 cups water; 4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves; 2 (4-inch-long) strips fresh lemon zest; 8 fresh thyme sprigs; 2 Turkish bay leaves or 1 California; 3 celery ribs, cut diagonally into 1-inch pieces; 3 large carrots, cut diagonally into 1-inch pieces; 1 tablespoon fresh lemon juice, or to taste; Garnish: celery leaves; parchment paper

Image may contain Plant Food and Produce

Photo by Romulo Yanes

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Cooks' Note

Braised shank mixture can be chilled, covered, up to 2 days.

Recipe notes

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