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Teriyaki Beef Shank

Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours 10 minutes


  • 1 1/2 tablespoons olive oil, divided
  • 4 beef shanks
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and cut into 1" pieces
  • 8 oz fresh mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 cup Culinary Tours Sesame Teriyaki Sauce
  • 2 1/2 cups beef broth
  • Cooked rice, for serving
  • Chopped green onions, for garnish


  1. Preheat oven to 300F.
  2. Heat 1 tablespoon olive oil in a large oven-safe pot over medium-high heat. Season the beef shanks with salt and pepper and sear for 2-3 minutes per side, or until browned. Transfer the beef to a plate and set aside. 
  3. Add the remaining 1/2 tablespoon of olive oil to the pot and lower the heat to medium. Add the onion, bell pepper, and mushroom, stir to combine. Cook for 5-8 minutes, or until the vegetables are softened. Add the garlic, and cook for 1 minute.
  4. Pour in the teriyaki sauce and beef broth and bring to a boil. Add the beef shanks and juices back into the pot, cover and transfer to the oven. Cook for 2-3 hours, or until the meat is falling apart. Serve over rice and garnish with chopped green onions.