French Bordeaux Wine and Braised Beef Shank Farro

Name: French Bordeaux Wine and Braised Beef Shank Farro
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 2½ lb (1150 g) beef shanks (cross-cut, about 2 inches thick), patted dry with paper towels; 1¼ tsp (6½ g) kosher salt; ¾ tsp (1½ g) freshly ground black pepper; 2 tbsp (30 ml) olive oil; 12 oz (340 g) pearl onions, peeled, peeled and left whole; 10 oz (285 g) cremini mushrooms, halved if large, quartered if small; 4 clove (20 g) garlic cloves, minced; 2 tbsp (30 g) tomato paste; 1½ cup (355 ml) dry Bordeaux red wine (or Côtes du Rhône); 2 cup (475 ml) low-sodium beef broth; ¾ cup (140 g) pearl farro (also called semi-pearled farro), rinsed; 3 sprig (5 g) fresh thyme sprigs; 1 whole (½ g) bay leaf; 1 tbsp (15 g) Dijon mustard; 1 tbsp (14 g) unsalted butter, softened, at room temperature; 1 tbsp (8 g) all-purpose flour; 1 tsp (5 ml) red wine vinegar; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A refined one-pot braise where beef shank becomes fork-tender in a silky Bordeaux wine sauce, nestled with pearl farro, pearl onions, and mushrooms. The slow cooker transforms humble cuts into restaurant-quality comfort food with deep, winelike richness. Serve with crusty bread to soak up the sauce.

Prep: 20 min
Cook: —
Wait: 8 hr
Total: 8 hr 20 min
Makes: 4 servings (2 beef shank pieces with farro and braising liquid per person)

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Ingredients

4 servings

2½ lb (1150 g) beef shanks (cross-cut, about 2 inches thick), patted dry with paper towels
1¼ tsp (6.5 g) kosher salt
¾ tsp (1.5 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
12 oz (340 g) pearl onions, peeled, peeled and left whole
10 oz (285 g) cremini mushrooms, halved if large, quartered if small
4 clove (20 g) garlic cloves, minced
2 tbsp (30 g) tomato paste
1½ cup (355 ml) dry Bordeaux red wine (or Côtes du Rhône)
2 cup (475 ml) low-sodium beef broth
¾ cup (140 g) pearl farro (also called semi-pearled farro), rinsed
3 sprig (5 g) fresh thyme sprigs
1 whole (0.5 g) bay leaf
1 tbsp (15 g) Dijon mustard
1 tbsp (14 g) unsalted butter, softened, at room temperature
1 tbsp (8 g) all-purpose flour
1 tsp (5 ml) red wine vinegar
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (6)

Large (6-quart) slow cooker
Large heavy-bottomed skillet (12-inch cast iron or stainless steel)
Wooden spoon
Paper towels
Tongs or slotted spoon
Measuring cups and spoons

Steps

Before you start

Pat beef shank dry and bring to room temperature (about 30 minutes)—this helps it brown better
Measure all ingredients and chop vegetables ahead; slow cooking waits for no one
Use a full-bodied dry red wine from Bordeaux or a suitable substitute like Côtes du Rhône
Position slow cooker on a countertop near your stove for easy access during searing

1
Sear the beef shanks
- Pat the beef shank pieces dry with paper towels.
- Season both sides generously with kosher salt and black pepper.
- Heat 2 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering and just beginning to smoke, about 2 minutes.
- Working in two batches if needed to avoid crowding, sear the beef shanks for 4–5 minutes per side until a deep golden-brown crust forms.
- Don't move them around; let them sit undisturbed.
- Transfer the seared shanks to the slow cooker.
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Ready when: Deep golden-brown crust on both sides
Tip: Do not move the beef while searing. A good crust requires patience—this is where flavor comes from.
2
Build the braising base
- In the same skillet (do not rinse), reduce heat to medium.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the Bordeaux wine, scraping up any browned bits from the bottom with a wooden spoon (this is fond—it's pure flavor).
- Let the wine simmer for 2–3 minutes so some alcohol cooks off.
- Stir in the beef broth and Dijon mustard until smooth.
- Pour this entire mixture into the slow cooker over the beef shanks.
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Ready when: Fond has been scraped from the pan; mixture is combined
Tip: Scraping up the fond is essential—don't skip it. That browned layer contains concentrated beef flavor.
3
Add aromatics and braise
- Add the pearl onions, halved or quartered mushrooms, fresh thyme sprigs, and bay leaf to the slow cooker, nestling them around and over the beef.
- Stir gently to combine.
- Cover and cook on LOW for 7–8 hours, until the beef shank is fork-tender and easily pulling from the bone.
- The meat should flake apart with minimal resistance.
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Ready when: Beef is fork-tender and pulling from the bone; onions are soft and translucent
Tip: Resist the urge to lift the lid frequently. Every peek adds 15–20 minutes to cooking time.
4
Stir in the farro
- About 50 minutes before serving, rinse the pearl farro under cold water until the water runs mostly clear.
- Stir the rinsed farro directly into the slow cooker liquid.
- Stir well to distribute.
- Cover and continue cooking on LOW for 45–50 minutes, until the farro is tender but still slightly chewy (al dente), and has absorbed much of the braising liquid.
- The farro should be moist but not swimming in liquid.
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Ready when: Farro is tender to the bite but retains a slight chew; liquid is mostly absorbed
Tip: Pearl farro cooks faster than whole-grain farro. Don't add it at the start or it will turn to mush.
5
Make beurre manié and thicken
- While the farro finishes cooking, make a beurre manié (kneaded butter): knead the softened unsalted butter and all-purpose flour together in a small bowl until a smooth paste forms.
- Once the farro is tender, if the braising liquid looks too thin (more than ½ cup excess liquid pooled at the bottom), turn the slow cooker to HIGH.
- Whisk the beurre manié into the hot liquid in small pieces, stirring gently until it dissolves and incorporates.
- Cook on HIGH for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and coats a spoon.
- The sauce should be glossy and silky, not thick or starchy.
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Ready when: Sauce coats the back of a spoon; it is glossy and no longer watery
Tip: Beurre manié creates a silky sauce without starch flavor. Don't skip the kneading step or it will be lumpy.
6
Season and finish
- Remove the thyme sprigs and bay leaf.
- Taste the braising liquid and season with the red wine vinegar, a pinch of additional salt, and fresh cracked pepper as needed.
- The vinegar should brighten the deep wine flavors without being noticeable itself.
- Gently stir through once to combine.
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Ready when: Herbs are removed; seasoning is balanced
Tip: Taste as you go with the vinegar—it should enhance, not overpower. A tiny amount goes a long way.
7
Serve and garnish
- Divide the beef shanks and farro among four deep bowls or plates, spooning the braising sauce generously over each portion.
- Garnish with fresh chopped parsley and a crack of black pepper.
- Serve with crusty bread for soaking up the silky sauce.
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Ready when: Plated and ready to serve
Tip: Don't skimp on the parsley garnish—its brightness cuts through the richness of the braised meat and wine sauce.

Good to know

Tips

For the deepest flavor, choose a Bordeaux blend wine you'd actually drink—cheap 'cooking wine' leads to cheap-tasting braise.
Pearl (semi-pearled) farro cooks much faster than whole-grain farro. Don't substitute without adjusting timing; check package instructions.
If you can't find fresh pearl onions, frozen peeled pearl onions work beautifully and save 15 minutes of prep time.
The slow cooker method is ideal for beef shanks because the low, moist heat transforms a tough, sinewy cut into silky tenderness. A Dutch oven on the stovetop works too: sear as directed, then braise covered at 300°F (150°C) for 3–3½ hours.

Make ahead

Store the beef in its braising liquid in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered Dutch oven at 325°F (165°C) for 20–25 minutes until warmed through. The flavors deepen as it sits—do not freeze, as the texture of the farro will suffer.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended (farro texture degrades). To reheat, transfer to a Dutch oven, cover, and warm in a 325°F (163°C) oven for 20–25 minutes until steaming.

Substitutions

dry Bordeaux red wine (or Côtes du Rhône) → Côtes du Rhône, Burgundy, or any full-bodied dry red wine. Avoid oaky Cabernets if possible—they can turn bitter in long cooking. Stay in the 12–14% ABV range for balance.
pearl farro (also called semi-pearled farro) → Barley (pearl barley or hulled barley) or spelt berries. Pearl barley will cook slightly faster (35–40 minutes). Whole spelt berries may need 50–60 minutes. Both share a nutty, earthy quality with farro.
beef shanks (cross-cut, about 2 inches thick) → Beef chuck roast (2–3 lb, cut into 3-inch chunks) or beef short ribs. Chuck will braise slightly faster (6–7 hours). Short ribs are fattier and very tender; reduce cooking time to 5–6 hours on LOW and check tenderness early.
pearl onions, peeled → Shallots, peeled and halved, or small (1½-inch) baby potatoes. Shallots add sweetness and are easier to find. Baby potatoes will stay firmer; reduce cooking time by 30 minutes and add with the farro.