🍖 Braised Beef Shank Over Seasoned Rice

Ingredients
For the Beef Shank:
2 large beef shanks, bone-in
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup water
½ cup red wine or additional beef broth
2 bay leaves
For the Vegetables:
3 large carrots, cut into chunks
4–5 small potatoes
1 tablespoon butter
Salt and black pepper to taste
For the Seasoned Rice:
2 cups long-grain white rice
3 cups beef broth
1 tablespoon butter
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions
Pat the beef shanks dry with paper towels and season generously with salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the beef shanks for 3–4 minutes on each side until deeply browned. Remove and set aside.
In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and tomato paste and cook for another minute.
Pour in the red wine and scrape the bottom of the pot to release all those flavorful browned bits.
Add the beef broth, water, and bay leaves. Return the beef shanks to the pot. The liquid should come about halfway up the meat.
Cover the pot tightly and braise in a preheated 325°F (165°C) oven for about 2½–3½ hours, or until the beef is incredibly tender and easily pulls apart with a fork.
About 45–60 minutes before the beef is finished, add the carrots and potatoes to the braising liquid. Continue cooking until the vegetables are tender.
Meanwhile, prepare the rice. Rinse the rice until the water runs mostly clear. Melt the butter in a saucepan, add the rice, and lightly toast for 1–2 minutes.
Add the beef broth, salt, garlic powder, and onion powder. Bring to a boil, then reduce the heat, cover, and simmer for about 15–18 minutes. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.
Remove the beef shanks from the oven and carefully spoon some of the rich braising gravy over the meat.
Serve the seasoned rice on a large plate, place the tender beef shank on top, and arrange the carrots and potatoes around it.
Finish with plenty of the savory gravy. The beef should be so tender that it falls apart with just two forks.
🍽️ Serving
Serve hot with extra gravy spooned over the beef and rice. The combination of fall-apart beef, rich marrow, savory gravy, buttery rice, sweet carrots, and tender potatoes makes this the ultimate comfort-food dinner.