Braised beef in red wine
Tender, wine-braised meat marinated overnight with herbs and vegetables, then slowly simmered until rich, flavorful, and melt-in-the-mouth. Perfect for an elegant yet comforting meal.
Updated : 22 August, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Beef shanks
1
Garlic
2
Laurel leaf
2 stalk
Rosemary
8
Peppercorns
1
Onion
3
Carrot
2
Celery stalk
1 bottle
Red wine
90 milliliters
Olive oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pat the meat dry all over with kitchen paper. Place it in a large bowl along with all the remaining ingredients, except for the oil and salt. Cover with cling film and marinate in the fridge overnight, or for at least 12 hours.
Step 2
When ready to cook, remove the meat from the marinade, reserving the liquid and vegetables. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, then add the meat and seal well on all sides. Remove from the pan and set aside.
Step 3
In the same pan, add the chopped vegetables and herbs from the marinade. Sweat gently for a couple of minutes, then return the meat to the pan. Season lightly with salt and cook over medium heat for 10 minutes.
Step 4
Pour in the wine from the marinade, bring to the boil, then reduce the heat to low. Cover with a lid and cook gently for about 3 hours, turning the meat occasionally, until it is tender and the liquid has reduced. Once the meat is cooked to your liking, remove it from the pan and keep warm. If the sauce needs thickening, continue simmering until it reaches a rich, sauce-like consistency.
Step 5
To serve, slice the meat and arrange on a serving dish with the vegetables and sauce spooned over the top.