Braised Beef Shank Fettuccine
Beef shank is the cut butchers used to sell cheap because nobody knew what to do with it. It's all connective tissue and a big marrow bone, which means it's murder on the grill and magic in a braise. Give it two low hours in the oven and the collagen melts into the sauce, the meat falls off the bone, and you get something that tastes like it took all day. This is that dish: three shanks, a pot of vegetables, a splash of wine, and Italiano Pronto doing the seasoning work.
The vegetables aren't a garnish here — they're the sauce. Carrots, celery, and onion cook down soft, then get blended smooth with the braising liquid and a little half & half so everything clings to the fettuccine. It's a Sunday dinner you build in the afternoon and forget about while it cooks. Make it when it's cold out, when you have people over, or when you want leftovers that get better on day two.
Ingredients
- 1½ Tbsp Italiano Pronto
- 3 lbs beef shank (3 shanks, 1 lb each)
- 3 carrots, diced ½ inch
- 2 stalks celery, diced
- 1 large white onion, diced
- 1 small stem fresh rosemary
- 1 small can tomato paste
- 1 cup white wine
- ½ cup half & half (or whole milk)
- 1 large clove garlic, diced
- Salt and fresh cracked pepper
- 3 cups beef broth
Ingredient notes & swaps
- **Beef shank:** Bone-in, cross-cut shanks are ideal — the marrow enriches the sauce. If you can't find shank, boneless chuck roast cut into large chunks braises the same way; add a splash more broth to make up for the missing bone.
- **Italiano Pronto:** This is the whole seasoning plan in one jar — an all-natural, gluten-free Italian blend of herbs and savory notes that season both the meat and the sauce. Grab a jar of Italiano Pronto and start with 1½ Tbsp, adding more as the braise develops.
- **White wine:** A dry white (Pinot Grigio, Sauvignon Blanc) keeps the sauce bright. No wine? Swap in an extra cup of beef broth plus a squeeze of lemon at the end for the missing acidity.
- **Half & half:** Whole milk works if that's what's open. For a dairy-free version, leave it out — the blended vegetables still give you body.
- **Tomato paste:** Use the whole small can; it deepens the color and adds a savory backbone. Let it cook a minute with the vegetables before the liquid goes in so it loses the raw tinned taste.
Directions
- Season beef shanks on both sides with Italiano Pronto and let sit at room temperature for 20 minutes.
- Heat olive oil in a dutch oven over high heat and brown shanks on all sides, about 3 minutes per side. Remove and set aside.
- In the same pot, sauté chopped onion, carrots, and celery until softened.
- Add tomato paste, garlic, and rosemary, then deglaze with white wine and beef broth.
- Return shanks to the pot, cover, and braise in a 325°F oven for about 2 hours until fork-tender.
- Remove shanks, shred the meat, and blend the vegetables into a sauce. Stir in half & half.
- Toss with cooked fettuccine and serve.
Why this works
Two things carry this braise. First, the sear — three minutes a side in a hot Dutch oven builds a brown crust that dissolves into deep, meaty flavor once the liquid goes in. Skip it and the sauce tastes flat. Second, the low, slow oven: 325°F for about two hours is what turns tough shank collagen into gelatin, which is why the meat shreds and the sauce goes silky instead of watery. Blending the softened vegetables into the liquid thickens it naturally, no flour needed, and the half & half at the end rounds off the wine's acidity.
What to serve it with
Fettuccine is the classic match — wide ribbons hold this thick sauce better than thin strands. Toss the pasta right in the pot so it soaks up the braising liquid, then plate it with the shredded meat piled on top and a shower of grated Parmesan. A little more fresh rosemary or parsley on top wakes it up. Serve with crusty bread to mop the bowl and a simple green salad to cut the richness. Pour the rest of the white wine you opened for the pot.
Tips
- Start with 1½ Tbsp of Italiano Pronto and add more to taste as flavors develop during braising.
- Let the shanks come to room temperature before searing — cold meat drops the pan temp and steams instead of browning.
- Pull the marrow out of the bones and stir it into the sauce; it's pure flavor and thickens the finished dish.
- If the sauce is thinner than you want after blending, simmer it uncovered on the stovetop for a few minutes to reduce before tossing with pasta.
FAQ
Can I make braised beef shank in a slow cooker or Instant Pot?
Yes. Sear the shanks and sauté the vegetables on the stove first, then transfer everything to a slow cooker on low for 7-8 hours. In an Instant Pot, pressure cook on high for about 45 minutes with a natural release. Blend the vegetables into the sauce the same way at the end.
What's the difference between beef shank and short ribs for this?
Both are tough, collagen-rich cuts that love a long braise. Shank has a marrow bone and a leaner, stringier meat that shreds beautifully; short ribs are fattier and richer. You can swap short ribs in here — just skim any extra fat off the sauce before blending.
Can I make this ahead of time?
It's better the next day. Braise the meat and sauce, cool, and refrigerate up to 3 days — the flavors deepen overnight. Reheat gently on the stove, then cook fresh fettuccine and toss just before serving so the pasta doesn't turn mushy.
Is this recipe gluten-free?
The braise itself is — Italiano Pronto is gluten-free, and so are the meat, vegetables, wine, and broth (check your broth label). Serve it over gluten-free fettuccine and the whole dish is gluten-free.
Nutrition
Estimated per serving · values are approximate.