Beef Shank with Mushrooms and Cranberry Sauce

Beef Shank with Mushrooms and Cranberry Sauce Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 2 (8-ounce) bone-in beef shanks
  • Salt and pepper to taste
  • 1/2 cup oil
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 garlic clove, smashed
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 cups cranberries
  • 2 cups low-sodium beef stock
  • 1/2 tablespoon butter
  • 2 sprigs thyme
  • 1 tablespoon minced shallot
  • 1/4 cup dried cranberries
  • 1/4 pound wild mushrooms
  • 1 tablespoon chopped parsley
  • Polenta


Preheat oven to 350°. Season beef shanks with salt and pepper. In skillet, heat oil until smoking. Brown shanks on both sides; discard oil. Over medium heat in oiled skillet, sauté (10 minutes) 4 sprigs thyme, bay leaf, smashed garlic clove, sliced carrot, chopped onion, sliced celery, and 2 cups cranberries. Add beef stock; boil, simmer, and skim. Place shanks and liquid in lidded pot; boil. Bake (2 hours); remove shanks. In sauté pan, melt butter. Add 2 sprigs thyme and minced shallot; sauté over medium heat (2 minutes). Add dried cranberries and wild mushrooms. Sauté (6 minutes); stir. Strain liquid into pan with mushrooms and dried berries. Simmer (4 minutes), turn off heat, and add chopped parsley. Pair with polenta.

  • Yield: Serves 2 (serving size: 1 beef shank and 1/2 cup sauce)

Nutritional Information

Calories per serving: 563
Fat per serving: 20.6g
Saturated fat per serving: 6.4g
Monounsaturated fat per serving: 8.6g
Polyunsaturated fat per serving: 3.3g
Protein per serving: 58g
Carbohydrate per serving: 37g
Fiber per serving: 9g
Cholesterol per serving: 96mg
Iron per serving: 8mg
Sodium per serving: 568mg
Calcium per serving: 125mg

Good to Know

Chris Hastings is the co-author of Hot and Hot Fish Club Cookbook and a chef in Birmingham, Ala.

Chris Hastings, Birmingham, Alabama