Try our recipe for Braised Beef Shank Tacos, a simple and delicious meal that everyone can enjoy. This recipe makes beef shank a delicious main ingredient for tacos, salads, burritos, or enchiladas.
Braised Beef Shank Tacos
The beef shank cut is very flavorful and tender, so it's perfect for slow-cooking. This recipe is beautiful because it is easy to follow. The beef cooks slowly, so you can do other things or just relax.
You can braise on a stovetop or use a pellet grill or smoker. Each method gives the meat a unique flavor. Cook the beef slowly on the stovetop to wrap it in gentle heat. Use a pellet grill or smoker for a subtle smoky flavor that enhances the beef's natural flavors.
Bonus Points For Enjoying The Bone Marrow
One of the great things about beef shanks is the big piece of bone that is in the middle of this cut of meat. Inside that bone is bone marrow. After the meat is braised for a while, the bone marrow will become what we affectionately call, “beef butter”. It is one of the most decadent bites and flavors that you will ever taste.
Why You'll Love This Dish
- Rich, Deep Flavor – Braised beef shanks are incredibly flavorful and satisfying.
- Perfect Taco Filling – Juicy, shreddable meat that holds up to bold toppings.
- Hands-Off Cooking – After a quick sear, the oven does all the work.
- Great For Feeding A Crowd – This makes plenty and scales up easily.
- Freezer-Friendly – Make a big batch and save the leftovers.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Shank – Bone-in, well-marbled. It’s the key to that rich, deep beef flavor. Braises beautifully.
- Granulated Garlic & Onion Powder – Easy, pantry-friendly seasoning base that builds flavor.
- Cumin – Adds warmth and depth with a subtle earthiness.
- Salt – Brings out the beef flavor and balances the richness.
- Olive Oil – Used for browning the meat before braising.
- El Pato Salsa Fresco – Spicy, tangy, and full of flavor. Makes a great base for braising liquid.
- Water – Helps mellow and extend the sauce during the braise.
- Whole Jalapeño – Adds gentle heat and flavor without overpowering the dish.
Enjoy with a Classic Margarita!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Season The Meat – Mix garlic powder, onion powder, cumin, and salt. Rub all over the beef shanks.
- Sear In Dutch Oven – Heat oil over medium-high and brown shanks on both sides until nicely crusted.
- Add Braising Liquid – Lower heat. Add both cans of salsa fresco, water, and the whole jalapeño.
- Braise Low And Slow – Cover and simmer on low for 3 hours. Check for tenderness. If not shreddable, go another 30 minutes.
- Shred And Finish – Remove bones, shred beef, and return to the pot. Stir to coat with the sauce. Serve hot in tacos.
Have some Blackstone Tacos, too!
Recipe FAQ
Yes! This recipe is perfect to make ahead of time. The meat stays tender and juicy even for a reheat, so you can prep an easy dinner or lunch for the whole week.
Store these in an airtight container in the fridge for 3-4 days. Reheat in the microwave until they are steaming hot.
Serve This With
More Taco Recipes
- Tequila Lime Smoked Shredded Beef Puffy Tacos
- Smoked Quesabirria Tacos
- Ground Beef Tacos (a little upgrade to “white people taco night” ?)
- Indian Fry Bread Tacos
- Tacos Borrachos
- Smoked Al Pastor Tacos
Braised Beef Shank Tacos
These decadent braised beef tacos are made with beef shanks for the biggest, beefiest flavor you can imagine. We love this cut for so many things, but especially for these tacos!
Ingredients
- 2 pounds beef shank
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 cans El Pato salsa fresco
- 2 cups water
- 1 whole jalapeño pepper
Instructions
- Combine garlic powder, salt, onion powder, and cumin in a bowl.
- Rub the spice mixture onto the beef shanks evenly.
- Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.
- Place beef shanks in the Dutch oven and brown on both sides.
- Reduce heat to low. Add two cans of salsa fresco, water, and jalapeño pepper to the pot.
- Cover the pot and simmer for 3 hours.
- After 3 hours, remove the lid and test meat tenderness with a fork. If it shreds easily, proceed to the next step. If not, cover and simmer for an additional 30 minutes.
- Once the meat is tender, remove beef shanks from the pot.
- Shred the meat, discarding bones.
- Return shredded meat to the pot with the braising liquid.
- Stir to combine.
- Turn off the heat. Serve the shredded beef in tacos with your choice of condiments.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 525Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 177mgSodium: 744mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 77g
Nutrition data provided here is only an estimate.
May
Monday 15th of January 2024
I tried this recipe last weekend and it was so delicious! I love how tender and juicy the beef was. I just added chopped onions and more jalapenos for extra spice!
Keri
Sunday 14th of January 2024
I never thought about using beef shanks for tacos, but these were so addictive. Thank you for the great recipe.
Sonia
Friday 12th of January 2024
Sundays mean taco nights for my family. I made this and the meat was so easy to shred and it was so flavorful. I did use the extra juices by making it as a sauce for our taco and added some spice to it.
Clara
Friday 12th of January 2024
We made burritos with this recipe on Sunday and the meat was fantastic. I had never tried bone butter before, but you are right. It was delicious. Thanks for sharing that tip :)