Prepare to elevate your dinner with this Rosemary Beef Shanks with Mushrooms recipe—a delicious combination of tender, slow-cooked beef and earthy mushrooms infused with the aromatic essence of rosemary and garlic. This dish transforms simple ingredients into a profoundly satisfying and gourmet meal perfect for your keto lifestyle.
The star of this recipe is the beef shank, slow-cooked in a rich beef stock until it becomes melt-in-your-mouth tender. Fresh rosemary and garlic add a fragrant depth, while a splash of red wine vinegar brightens the flavors. Earthy mushroom caps enhance the dish's umami-rich taste, complementing the meaty broth beautifully.
This recipe doesn’t just deliver on taste; it’s also loaded with health benefits. Beef shank is an excellent source of high-quality protein, essential for muscle repair and maintenance, and iron and zinc support immune health and energy levels. Mushrooms bring antioxidants, B vitamins, and immune-boosting properties to the table, while rosemary and garlic contribute their natural anti-inflammatory and antimicrobial qualities. Olive oil adds a dose of healthy fats, helping you stay energized and satiated on your keto journey.
Serve this comforting and flavorful dish on a chilly evening or as a special weekend meal. With its rich, complex flavors and nourishing ingredients, Rosemary Beef Shanks with Mushrooms is bound to become a favorite in your keto recipe collection!
Savor the rich, earthy flavors of this Rosemary Beef Shanks with Mushrooms recipe—a dish that’s as comforting as it is satisfying. Succulent beef shanks are slow-cooked with fragrant rosemary, garlic, and a splash of red wine vinegar, creating a melt-in-your-mouth experience. Mushrooms add an earthy depth to the dish, while the beef stock ties everything together in a luxurious, savory broth.
Prepare the Beef Shank: Pat the beef shank dry with a paper towel—season generously with salt and pepper on all sides.
Prepare the Mushrooms: Wipe the mushroom caps clean with a damp cloth. Set aside.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the beef shanks and sear for 3–4 minutes per side until they develop a deep, golden-brown crust. Remove and set aside.
In the same skillet, reduce the heat to medium. Add the crushed garlic and sauté for 30 seconds until fragrant.
Pour in the red wine vinegar and stir, scraping up any browned bits from the bottom of the pan.
Add the beef stock and rosemary sprigs to the skillet. Bring to a gentle simmer.
Return the beef shanks to the skillet. Ensure the liquid covers at least half of the meat.
Cover with a lid and reduce the heat to low. Let it simmer for 1.5–2 hours, turning the shanks occasionally until the meat becomes tender and easily pulls away from the bone.
Add the mushroom caps to the skillet about 15 minutes before the beef is finished. Allow them to cook in the broth, soaking up the flavors.
Taste the broth and adjust the seasoning with additional salt and pepper if needed.
Plate the beef shanks with the tender mushrooms and a generous ladle of the rosemary-infused broth. Garnish with fresh rosemary sprigs if desired.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.