Braised beef shank with peas is a classic of home cooking, also suitable for Sunday family lunch. Made with the front beef shank, an economical cut rich in connective tissue, this main course becomes tender and flavorful thanks to the slow cooking that brings out all the meat’s taste.
Peas add a delicate, slightly sweet note, creating a perfect balance with the intense flavor of the stew. It’s a simple recipe with few steps and wholesome ingredients, but capable of giving great satisfaction at the table.
Perfect served with creamy mashed potatoes, soft polenta, or simply good rustic bread to soak up the sauce. Try my recipe — it’s very easy but full of flavor!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 2 Hours
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: All seasons
Ingredients
- 1.5 lb beef (front shank)
- 1 1/4 cups peas
- 1 carrot (large)
- 1 stalk celery
- 1 onion
- 2 tablespoons tomato paste
- as needed beef broth
- 1 glass white wine
- flour (or re-milled semolina)
- 1 leaf bay leaf
- 1 sprig rosemary
- extra virgin olive oil
- salt
Tools
- Pan
- Cutting board
Preparation
Clean the piece of meat, removing any sinews or overly fatty parts. Cut thick slices, like medallions, and dredge them in flour.
Peel the carrot and cut it into cubes, chop the celery into small pieces, trim the onion and roughly chop it.
Heat a pan with a drizzle of oil and brown the slices of meat on both sides (1). Season with salt and deglaze with white wine.
When the alcohol has evaporated, add the vegetables, the bay leaf and the rosemary.
Moisten with a couple of ladles of hot broth and dissolve the tomato paste in it (2).
Put a lid on, lower the heat and let cook for about 1 1/2 hours, stirring from time to time and checking that there is enough liquid.
Then add the peas (fresh or frozen), adjust the salt and pour a little more hot broth if needed (3).
Continue cooking for another 15 minutes or until the peas are tender and the meat is very soft. Remove the lid if you want to reduce the sauce a little.
The braised beef shank with peas is ready; serve it hot, accompanied as desired with mashed potatoes or polenta.
Tips and notes
If you prefer, you can cut the meat into cubes, making a stew.
You can omit the tomato if you don’t like it. Use fresh peas if in season, or the usual frozen ones.
Cooking times depend on the size of the pieces and the quality of the meat. Use a pan with a thick bottom so the cooking is even.
FAQ (Questions and Answers)
If I can’t find the shank, which cut of meat can I use?
Other cuts suitable for long cooking are also fine (e.g. chuck, neck). Alternatively, the recipe can be adapted to osso buco.
Can I prepare the dish in advance?
Certainly, you can prepare it a few hours ahead, or even the day before. Then just reheat it in the pan, adding broth if needed.
