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Beef Shank Pot Roast with Olive Oil Mashed Potatoes

This cozy beef shank pot roast cooks low and slow with onions, garlic, and carrots in a rich, savory broth until the meat is fork-tender. Serve it over olive oil mashed potatoes to soak up the sauce for a comforting, home-cooked dinner.

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

For the beef shank pot roast

  • 4 lbs bone-in beef shanks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large onion cut into thick wedges
  • 3 garlic cloves peeled and roughly crushed
  • 2 tablespoons tomato paste
  • 3 cups beef broth plus more as needed
  • 1 pound carrots cut larger carrots into thick pieces
  • 2 tablespoons beef demi-glace optional

For the olive oil mashed potatoes

  • 2½ pounds potatoes peeled if desired and cut into evenly sized chunks
  • ¼ cup olive oil
  • Salt for the cooking water and to taste
  • Reserved potato cooking water as needed

Instructions
 

Make the beef shank pot roast

  • Preheat the oven to 325°F (160°C). Pat the beef shanks dry and season with salt, black pepper, garlic powder, and paprika.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, working in batches to avoid crowding. Transfer to a plate.
  • Add the onion to the same pot and cook for 3–5 minutes, stirring occasionally, until beginning to soften. Add the crushed garlic and cook for about 30 seconds, until fragrant.
  • Stir in the tomato paste and cook for 1–2 minutes, stirring frequently.
  • Pour in a little of the beef broth and scrape up the browned bits from the bottom. Stir in the remaining broth and demi-glace, if using.
  • Return the beef and any accumulated juices to the pot. Arrange the carrots around the meat. The liquid should come partway up the shanks; add more broth if needed. Bring to a gentle simmer.
  • Cover tightly and transfer to the oven. Cook for 3–4 hours, or until the beef pulls apart easily with a fork. Check the liquid occasionally and add more broth if the pot is getting dry. Very thick shanks may need additional time.

Make the olive oil mashed potatoes

  • About 40 minutes before serving, place the potatoes in a large saucepan. Cover with cold water by about 1 inch and salt the water.
  • Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  • Reserve 1 cup of the cooking water, then drain the potatoes well. Return them to the warm saucepan.
  • Mash the potatoes together. Stir in the olive oil, adding reserved cooking water a little at a time until you reach your preferred consistency. Taste and adjust the salt.

Serve

  • Serve the beef and carrots over the mashed potatoes, spooning the braising sauce over the top.

Notes

  • Carrot texture: Adding carrots at the beginning produces very soft carrots. For firmer carrots, add them during the final 45–60 minutes of cooking.
  • Demi-glace: Concentration and salt content vary by product. Start with the package’s recommended amount and taste before adding more salt.
  • Cooking time: Use fork-tenderness as your guide. If the beef is still firm, check the liquid, cover, and continue cooking in 30-minute increments.
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