Go Back
–+ servings
Braised beef shank with bone on a bed of creamy polenta, garnished with fresh parsley and drizzled with stout & coffee sauce, served on a plate with a wooden spoon.
Print Recipe Add to Collection
Rate this Recipe!

Stout & Coffee Braised Beef Shanks (Dutch Oven Recipe)

Beef shanks braised low and slow in Guinness, brewed coffee, and honey until the collagen completely melt... then the braising liquid gets strained and reduced into a darklucious glaze that coats every single bite.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American, European, Irish
Servings: 6 servings
Calories: 527kcal
Author: Kita Roberts

Equipment

Ingredients

Beef

  • 6 to 7 lb beef shanks (cross-cut ossobuco), cut 1½-inch thick or thicker
  • Kosher salt for seasoning
  • Freshly cracked black pepper
  • 2 tbsp neutral oil canola, avocado, or vegetable

Mirepoix

  • 2 large onions roughly chopped
  • 3 medium carrots chopped
  • 2 celery stalks chopped
  • 3 tbsp tomato paste

Braising Liquid

  • 4 cups stout beer dry Irish stout like Guinness
  • 1 cup strong brewed coffee
  • 4 cups low-sodium beef broth
  • 2-3 tbsp honey

Aromatics & Finish

  • 1 head garlic halved crosswise
  • 2-3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tbsp cold butter optional

Instructions

Prep the Beef

  • Pat the beef shanks completely dry with paper towels. Tie kitchen twine around the outside of each shank to help them keep their shape during the braise.
    A person tying kitchen twine around a beef shank on a wooden cutting board.

Sear the Shanks

  • Season the shanks generously with salt.
    Five pieces of raw, tied beef shanks sprinkled with salt and pepper are arranged on a wooden cutting board.
  • Heat oil in a large Dutch oven over high heat. Sear the shanks in batches until a deep brown crust forms, about 3–4 minutes per side. Avoid overcrowding the pot so the meat browns instead of steaming.
    Two browned pieces of meat with bones in the center are searing in a large, round, white Dutch oven on a stovetop.
  • Transfer the shanks to a plate and set aside.

Cook the Mirepoix

  • Reduce heat to medium. Add the onions, carrots, and celery to the pot and cook 5–7 minutes, stirring occasionally, until softened and lightly browned.
    A white pot containing chopped carrots, onions, and celery on a white surface.
  • Stir in the tomato paste and cook 1 minute to deepen the flavor and color.
    Large pot containing chopped onions, carrots, celery, and a dollop of tomato paste on top, all set on a white surface.

Deglaze and Build the Braise

  • Pour in the stout beer and scrape up the browned bits from the bottom of the pot.
    A hand pours stout beer from a can into a pot containing chopped onions, carrots, and sauce.
  • Add the brewed coffee, honey, garlic halves, thyme, rosemary, and bay leaves.
    Overhead view of a pot filled with onions, garlic, bay leaves, rosemary, dried herbs, and broth on a wooden trivet, set on a white countertop.
  • Return the seared beef shanks to the pot.
    A white Dutch oven filled with braised beef shanks, vegetables, and dark broth sits on a marble surface.

Braise the Beef

  • Add beef broth until the shanks are about 80% submerged.
  • Cover and transfer to a 320°F oven to braise the beef shanks for 2½ to 3 hours, until the meat is fork-tender but still holds together on the bone.
    A close-up of braised beef shanks simmering in broth with vegetables in a large pot.

Reduce the Sauce

  • Carefully remove the shanks and set aside.
  • Strain the braising liquid through a fine mesh sieve into a clean saucepan and discard the solids.
    A black skillet with brown sauce and a strainer holding cooked vegetables and herbs above the liquid, on a white marble surface.
  • Bring the liquid to a boil and reduce by about half until it thickens enough to coat the back of a spoon.
    A spoon coated with the back of a brown sauce is held above a black cast iron skillet, showing the sauce’s consistency.
  • Whisk in the cold butter if desired for shine and richness.
  • Spoon the sauce over the beef shanks to serve.
    A white oval plate with several pieces of braised beef shank and exposed marrow bones, placed on a wooden cutting board.

Notes

  • Keep the braise at a gentle simmer. Rapid boiling can tighten the meat and make it tougher.
  • The beef is ready when a fork slides in easily but the meat still holds its shape on the bone.
  • Braised dishes often taste even better the next day.
For the best texture, keep the braise at a gentle simmer. If the liquid is boiling aggressively, the meat can tighten instead of becoming tender.

Nutrition

Serving: 1serving | Calories: 527kcal | Carbohydrates: 18g | Protein: 64g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 568mg | Potassium: 1637mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5301IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 7mg