One great quality of beef shanks is that basically the only way to mess them up is to undercook them. They contain so much collagen that they are in no danger of drying out, and that same collagen means the liquid they are cooked in becomes a delicious broth.
They are also quite flavorful, with a rich, deep beefiness that few other cuts can match.
Roasting Tomatoes
In this recipe I complement this depth of flavor with roasted cherry tomatoes. This time of year tomatoes are everywhere, and it is worth tracking down good ones. But even if you have to settle for what's available in the supermarket, roasting them will concentrate both the sweetness and the acidity, making even mediocre tomatoes delicious.
I love this preparation - tomatoes, onion, and olive oil roasted until all the flavors are concentrated and little bits have started to char around the edges.
Whether you add beef, as I've done here, or sausage, this is the base of a fantastic sauce.
In a dutch oven or large oven safe skillet, melt butter over medium heat, until foaming subsides. Add sliced shanks in a single layer and sear one side and then the other, about 5 minutes per side. Add broth, wine, or water. Cover with an oven safe lid or sheet of tinfoil, and place in oven.
Dice onion. Toss with cherry tomatoes, olive oil, and salt. Spread on a single baking sheet and put in oven, uncovered.
Regularly check the shanks. If the liquid is getting too low, add more water ½ cup at a time. Also check the tomatoes, occasionally turning them with a rubber spatula.
The shanks are done when they are very tender, almost falling apart. This will take about three hours. Put them in a dish to cool, and pour the liquid into a measuring cup. There will be a good deal of rendered fat on the liquid. Skim this off and discard it, or, if you are making the recipe ahead of time, put the liquid in the refrigerator. Once the fat has solidified it is very easy to separate it from the broth.
The tomatoes are done when they are syrupy and starting to char on the edges. This will likely take around two hours, but it could be longer or shorter.
Using forks pull apart the shank meat, or roughly dice it with a knife if you prefer. Add it to a large skillet with tomatoes and the broth reserved from cooking the shanks. Bring to a simmer.
Serve over penne or other substantial pasta. Garnish with red pepper flakes, parsley, an whatever else you have on hand
Recipe Note
This recipe can be made ahead of time. The sauce will only improve if allowed to sit in the fridge for a day or two.
