Go Back
–+ servings
A raw beef shank sits in a white casserole dish, surrounded by uncooked potatoes, onions, tomatoes, and fresh herbs.

Beef Shank Casserole Recipe

Tim Scheer
0
reviews
This recipe is sponsored by Marble Ridge.
A one pot meal, Beef Shank Casserole, is a savory and comforting mixture of beef shank, root vegetables, and fresh herbs.
Preparation 10 minutes
Cook 4 hours
Ready in 4 hours 10 minutes
Servings 4 Servings
CourseDinner
InfluenceFrench
DifficultySeasoned
MethodCasserole

Ingredients

  • 2 to 3 pounds Marble Ridge Specialty Farms beef shank, sliced or whole
  • 1 teaspoon sea salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon garlic powder
  • 1 1/2 pounds baby yellow potatoes halved
  • 3 large carrots roughly chopped
  • 3 medium ribs celery roughly chopped
  • 1 medium yellow onion roughly chopped
  • 1/2 pint cherry tomatoes
  • 4 cloves garlic sliced
  • 3 green onions roughly chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary

Equipment

  • Dutch oven

Directions

  • Preheat the camp oven, closed grill, or smoker to 350 degrees F (175 degrees C).
  • Place the beef shank in a large Dutch oven or roasting pan. Season both sides of the meat with salt, pepper, and garlic powder.
  • Scatter the vegetables and herbs around the beef shank and cover with the lid or aluminum foil.
  • Cook the beef shank until falling apart tender, about 4 hours. Let it rest for 30 minutes before serving.