Glazed Beef Shanks with Coffee and Peanuts


Mashama Bailey roasts these hefty beef shanks in a ginger- and spice-spiked tomato sauce which she finishes with a generous dollop of thick and creamy peanut butter. She garnishes with Microplane-grated coffee beans; toss them in a coffee grinder for a chunkier texture.

Active Time:
1 hrs 15 mins
Total Time:
5 hrs 30 mins
6 to 8


  • 4 (about 1 1/2-pound) osso buco–cut Angus beef shanks (about 2 inches thick), tied

  • 2 1/2 tablespoons kosher salt, plus more to taste

  • 1/4 cup peanut oil

  • 1 (28-ounce) can whole peeled plum tomatoes (such as Cento), undrained

  • 1 large yellow onion, sliced

  • 3/4 cup 1/4-inch-thick unpeeled fresh ginger slices

  • 3/4 cup garlic cloves, peeled and smashed

  • 1 (6-ounce) can tomato paste

  • 1 red Fresno chile, unseeded and halved lengthwise

  • 5 chiles de árbol

  • 3 cups strong-brewed coffee

  • 1 1/2 cups water

  • 2 teaspoons toasted coriander seeds

  • 1 1/2 teaspoons toasted cumin seeds

  • 1/2 teaspoon toasted fenugreek seeds

  • 1 toasted cinnamon stick

  • 4 toasted Tellicherry peppercorns

  • 3/4 cup creamy peanut butter

  • Finely crushed roasted peanuts, finely ground coffee beans, and fresh cilantro leaves, for garnish


  1. Sprinkle beef all over with salt. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or up to overnight.

  2. Preheat oven to 300°F. (If beef was chilled overnight, let stand at room temperature 30 minutes.) Heat oil in a roasting pan over medium-high until starting to smoke. Add beef; cook, turning occasionally, until browned on all sides, 15 to 20 minutes. Remove from pan. While beef browns, process plum tomatoes in a blender until smooth, about 15 seconds; set aside.

  3. Reduce heat under roasting pan to medium. Add onion, ginger, and garlic; cook, stirring occasionally and scraping bottom of pan to loosen any browned bits, until onion is softened, 6 to 8 minutes. Stir in tomato paste, Fresno chile, and chiles de árbol; cook, stirring often, until mixture is fragrant, about 3 minutes. Stir in coffee and pureed tomatoes. Bring mixture to a boil over medium; boil, stirring occasionally, 2 minutes.

  4. Return beef to pan, nestling into tomato mixture; add 11/2 cups water, coriander, cumin, fenugreek, cinnamon stick, and peppercorns. Return mixture to a boil over medium. Cover pan tightly with aluminum foil. Transfer to preheated oven; roast until beef is fork-tender, 2 hours and 30 minutes to 3 hours. Uncover and continue to roast 30 minutes.

  5. Remove from oven; let stand 15 minutes. Remove beef from pan, and cover beef with foil to keep warm. Pour braising liquid in pan through a fine wire-mesh strainer into a heatproof bowl; discard solids. Wipe pan clean. Return braising liquid to pan. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until liquid is slightly thickened and reduced to about 5 cups, 15 to 20 minutes.

  6. Whisk peanut butter into reduced sauce in pan until smooth; season with salt to taste. Return beef to pan; cook over medium-low, basting occasionally, until warmed through, 8 to 10 minutes. Garnish with crushed peanuts, ground coffee beans, and cilantro. Serve immediately.

    Glazed Beef Shanks with Coffee and Peanuts
    Oriana Koren

Make Ahead

Prepare recipe as directed through step 4. Let beef cool in pan 1 hour. Cover and chill mixture overnight or up to 2 days. Uncover and skim hardened fat from surface. Cover and reheat in a 300°F oven until warmed through, about 1 hour. Proceed with steps 5 and 6 as directed.

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