Jul 09 2026
Restaurants›Richmond Station›Braised Grass-fed Beef Shank Recipe

Braised Grass-fed Beef Shank Recipe

Inspired by Richmond Station
Time3h
Serves4

pommes puree, maitake mushrooms, roasted nantes carrots, red wine jus. this dish is gluten and nut free (dairy free options are available)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Shank

Pommes Purée

Vegetables

Method

Beef Shank Preparation

  1. 1

    Sear the Beef

    In a large Dutch oven, heat olive oil over medium-high heat. Season the beef shank with salt and pepper. Sear the beef on all sides until browned, about 5-7 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

  3. 3

    Deglaze and Braise

    Pour in the red wine and scrape up any browned bits. Add beef stock, thyme, bay leaf, and the seared beef shank. Bring to a simmer, cover, and cook in a preheated oven at 325°F (160°C) for 2-3 hours or until the beef is tender.

Pommes Purée Preparation

  1. 4

    Cook Potatoes

    In a large pot of salted water, boil the cubed potatoes until tender, about 15-20 minutes. Drain well.

  2. 5

    Mash and Mix

    Return potatoes to the pot. Add olive oil and vegetable broth. Mash until smooth and creamy. Season with salt and pepper to taste.

Vegetable Preparation

  1. 6

    Roast Carrots

    Preheat oven to 400°F (200°C). Toss nantes carrots with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.

  2. 7

    Sauté Mushrooms

    In a skillet, heat olive oil over medium heat. Add maitake mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

Serving

  1. 8

    Plate the Dish

    On a plate, serve a generous scoop of pommes purée topped with the braised beef shank. Arrange roasted carrots and sautéed maitake mushrooms alongside. Drizzle with red wine jus.

More from Richmond Station