10 Braised Center-Cut Beef Shank Recipes to Savor

Just imagine tender, fall-apart beef shank simmered in a rich, savory sauce. These 10 braised center-cut recipes are pure comfort food magic—perfect for cozy dinners or impressing guests. Ready to elevate your braising game? Let’s dive in!

Classic Soy-Braised Beef Shank

Okay, let's talk about one of my all-time favorite comfort meals: soy-braised beef shank. It's incredibly simple to make, but tastes like you spent hours fussing. Trust me, the umami from the soy and the warmth of star anise is pure magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

• 2 lbs center-cut beef shank, about 1-inch thick (ask your butcher to slice it)
• 2 tablespoons vegetable oil (or any neutral oil with high smoke point)
• 4 cloves garlic, smashed
• 1 thumb-sized piece of ginger, sliced into 1/4-inch rounds
• 3 whole star anise
• 1/2 cup low-sodium soy sauce (adjust to taste, but this gives a good salt level)
• 2 tablespoons dark soy sauce (for color, optional but recommended)
• 2 tablespoons brown sugar (packed)
• 4 cups water or unsalted beef broth (water works, broth adds more flavor)
• Optional: sliced scallions for garnish

Instructions

1. Pat the beef shanks dry with paper towels. This is key for a good sear.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Sear the beef shanks in a single layer (work in batches if needed) for 3-4 minutes per side, until deeply browned. Don't rush this step—color equals flavor.
4. Reduce heat to medium. Add the garlic, ginger, and star anise to the pot. Stir for about 30 seconds until fragrant.
5. Pour in the soy sauce, dark soy sauce, and brown sugar. Stir to combine, scraping up any browned bits from the bottom.
6. Add the water or broth. Bring the liquid to a boil, then reduce to a gentle simmer.
7. Cover the pot and cook on low heat for 2 to 2½ hours, until the beef is fork-tender and practically falling apart. Check occasionally and add more water if needed to keep the beef mostly submerged.
8. Carefully transfer the cooked beef shanks to a cutting board. Let rest for 5 minutes.
9. If you want a thicker sauce, turn the heat to medium-high and let the liquid simmer uncovered for 10-15 minutes until reduced slightly. Taste and adjust seasoning (add a pinch of salt or splash of soy sauce if needed).
10. Slice the beef against the grain into thick pieces, or serve whole on a bed of rice. Spoon the braising liquid over the top.
11. Garnish with scallions if desired.

Brace yourself for beef so tender it melts in your mouth. The soy-star anise broth is perfect for sopping up with crusty bread or spooning over fluffy rice. Leftovers taste even better the next day—if they last that long.

Red Wine Braised Beef Shank

First off, let me tell you about this Red Wine Braised Beef Shank – it’s the ultimate comfort food for chilly evenings. The beef gets fall-apart tender in a rich, winey broth packed with root vegetables. Trust me, your kitchen will smell amazing.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 3 minutes

Ingredients

• 3 lbs beef shanks, cut into 2-inch pieces
• 1 tbsp kosher salt, plus more for seasoning
• 1 tsp black pepper, plus more for seasoning
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 3 carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
• 2 cups beef broth (low-sodium recommended)
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 tsp dried)
• 1 lb baby potatoes, halved (or Yukon Golds, cut into chunks)
• 2 parsnips, peeled and cut into 1-inch chunks (optional, but adds sweetness)

Instructions

1. Preheat oven to 325°F.
2. Season beef shanks generously with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef shanks in batches, without crowding, until deeply browned on all sides, about 4-5 minutes per side. Transfer to a plate.
4. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes.
5. Add garlic and tomato paste; cook for 1 minute until fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
7. Add beef broth, bay leaves, and thyme. Return the beef shanks to the pot along with any accumulated juices. The liquid should come about halfway up the meat. If not, add a splash more broth.
8. Bring to a gentle simmer, then cover the pot and transfer to the preheated oven. Braise for 2 hours.
9. After 2 hours, add the potatoes and parsnips to the pot, tucking them into the liquid. Re-cover and continue braising until the beef is fork-tender and vegetables are cooked through, about 1 more hour.
10. Remove from oven. Discard bay leaves and thyme sprigs. Taste the broth and adjust seasoning with salt and pepper if needed. (Tip: The broth will be rich and flavorful; if it seems thin, you can simmer it on the stovetop for a few minutes to concentrate.)
11. Serve immediately, spooning the braising liquid and vegetables over the beef.

Maybe serve this over creamy mashed potatoes or with crusty bread to soak up every drop of that luscious sauce. The meat will be so tender it falls apart at the touch of a fork, and the wine-infused broth is absolutely unforgettable.

Spicy Sichuan Braised Beef Shank

Unexpectedly simple, this Spicy Sichuan Braised Beef Shank brings numbing heat from Sichuan peppercorns and dried chilies. You’ll love how the long braise makes the beef fall-apart tender. Perfect for a cozy dinner that feels like a trip to Chengdu.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

• 2 lbs beef shank, cut into 2-inch chunks
• Water, for blanching and braising
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp rock sugar (or brown sugar)
• 1 tbsp whole Sichuan peppercorns
• 10-12 dried red chili peppers, adjust to heat
• 2 star anise
• 1 cinnamon stick
• 4 slices fresh ginger
• 4 cloves garlic, smashed
• 2 green onions, cut into 2-inch pieces
• 2 tbsp vegetable oil (for searing)
• Salt to taste

Instructions

1. Blanch beef shank in boiling water for 3-4 minutes, then rinse and drain. (Tip: This removes impurities and ensures a clean broth.)
2. In the same pot, heat 2 tbsp oil over medium-high. Sauté ginger, garlic, and green onions for 1 minute until fragrant.
3. Add beef, light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Cook 2 minutes, stirring to coat.
4. Add Sichuan peppercorns, dried chili, star anise, and cinnamon. Pour in enough water to cover beef by 1 inch (~4 cups). Bring to a boil, then reduce heat to low, cover, and simmer 2 hours until fork-tender. (Tip: For deeper flavor, let beef cool in the broth.)
5. Remove beef, rest 5 minutes, then slice against the grain. Season broth with salt to taste. Serve beef over rice or noodles with broth ladled on top. (Tip: Chilling overnight enhances flavor even more.)

Every slice of this braised beef shank is melt-in-your-mouth tender, with a warm, numbing heat that lingers. Enjoy it over steamed rice with a side of blanched greens, or slurp it up with noodles for a hearty Sichuan feast.

Tomato-Braised Beef Shank

You need this tomato-braised beef shank for those cozy nights. Tender meat in a rich, herby tomato sauce—pure comfort.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

• 4 beef shanks (about 3 lbs, 1-inch thick)
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth (low-sodium)
• 1/2 cup dry red wine (optional)
• 3 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Salt and black pepper (to taste)
• Grated Parmesan for serving (optional)

Instructions

1. Pat beef shanks dry with paper towels and season generously with salt and pepper. (Tip: Drying ensures a good sear.)
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear shanks in batches (do not crowd) until deeply browned, about 4-5 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
4. Pour in wine (if using) and stir, scraping up any browned bits from the bottom. Let bubble for 1 minute. (Tip: Deglazing adds deep flavor.)
5. Add crushed tomatoes, beef broth, thyme, and bay leaves. Stir to combine.
6. Return beef shanks to the pot, nestling them in the liquid. Bring to a gentle simmer.
7. Cover the pot and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours, until the meat is very tender and falling off the bone. (Tip: Check at 2.5 hours; cook longer if needed.)
8. Remove from oven. Discard bay leaves and thyme stems. Taste the sauce and adjust salt and pepper as needed.
9. Serve shanks with sauce over creamy polenta, mashed potatoes, or pasta. Top with grated Parmesan if desired.

Zesty and full of flavor, this braise yields fork-tender beef. The tomato sauce becomes silky and rich. Pair it with polenta or crusty bread for a complete meal.

Beer-Braised Beef Shank

Zesty and soul-warming, this beer-braised beef shank is the ultimate pub-style comfort food. It's simple enough for a weeknight but impressive for company.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

Ingredients

• 4 beef shanks (about 12 oz each)
• 1 tsp salt (plus more for seasoning)
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 large onions (yellow or sweet), sliced into half-moons
• 4 garlic cloves, minced
• 12 oz dark beer (e.g., stout or porter — richer flavor)
• 2 cups beef broth (low-sodium preferred)
• 2 tbsp Dijon mustard (or whole-grain mustard)
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Preheat oven to 325°F.
2. Pat beef shanks dry with paper towels (dry meat browns better). Season generously with salt and pepper on all sides.
3. Heat oil in a large Dutch oven over medium-high heat. Sear shanks for 4–5 minutes per side until deep golden brown. Work in batches if needed to avoid crowding.
4. Transfer shanks to a plate. Add sliced onions to pot; cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add garlic and cook 1 minute more.
5. Pour in beer (use a dark beer for deeper flavor). Scrape up any browned bits from the bottom of the pot — that's flavor!
6. Add beef broth, mustard, thyme sprigs, and bay leaves. Bring to a simmer.
7. Return shanks to the pot, submerging them in the liquid. Cover with a lid and transfer to the oven. Braise for 2.5 hours, or until meat is fork-tender and almost falling off the bone.
8. Remove pot from oven. Discard bay leaves and thyme stems. Let the shanks rest in the liquid for 10 minutes before serving (this keeps them moist). Adjust seasoning with salt and pepper if needed.

Unbelievably tender, the beef falls apart at the touch of a fork, with a rich, savory sauce that's perfect sopped up with crusty bread. Use leftover meat on sandwiches or over mashed potatoes — it's just as amazing the next day.

Coconut Curry Braised Beef Shank

Ever want a meal that feels like a warm hug? This coconut curry braised beef shank is exactly that—tender, aromatic, and totally worth the wait.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the Beef

• 2 lbs beef shank, cross-cut (ask your butcher for 1-inch thick slices)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp coconut oil or any neutral oil

For the Aromatics & Spices

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or hot, your pick)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander

For the Braising Liquid

• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 1 cup beef broth (low-sodium preferred)
• 2 bay leaves
• 1 cinnamon stick (or 1/2 tsp ground)

For Finishing

• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• Juice of 1 lime (about 2 tbsp)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Pat the beef shank dry with paper towels, then season both sides evenly with salt and pepper.
2. Heat a large heavy pot or Dutch oven over medium-high heat and add the coconut oil. Once shimmering, sear the beef in a single layer (work in batches if needed) for 4-5 minutes per side until deeply browned. Transfer to a plate.
3. Reduce heat to medium. Add the onion and cook, stirring occasionally, for 5 minutes until softened and golden. Add garlic and ginger; cook 1 minute more until fragrant.
4. Stir in the curry powder, turmeric, cumin, and coriander. Cook for 30 seconds, stirring constantly, to toast the spices—this deepens the flavor.
5. Pour in the coconut milk and beef broth, scraping up any brown bits from the bottom of the pot. Add bay leaves and cinnamon stick.
6. Return the beef shank to the pot, nestling it into the liquid. Bring to a gentle simmer, then cover and reduce heat to low. Braise for 2 to 2.5 hours, until the meat is fork-tender and practically falling off the bone. Check occasionally and add a splash of broth if needed to keep beef mostly submerged.
7. Once tender, remove the lid and stir in the fish sauce and lime juice. Taste and adjust salt or lime as desired. Discard bay leaves and cinnamon stick.
8. Serve the braised beef over steamed rice or mashed potatoes, spooning extra sauce on top. Garnish with fresh cilantro.

A fork will slide right through the beef—it's that tender. The coconut curry sauce is creamy, slightly sweet, and fragrant with spices. Serve it over jasmine rice with a side of roasted vegetables for a complete cozy dinner.

Black Pepper Mushroom Braised Beef Shank

Dinner doesn't get more comforting than this black pepper mushroom braised beef shank. It's rich, savory, and the umami from the mushrooms takes it over the top. Trust me, you'll want to soak up every drop of that peppery sauce.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

• 2 lbs beef shank, cross-cut (about 1-inch thick)
• 1 tsp salt (or to taste)
• 2 tbsp coarsely ground black pepper (divided, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 lb cremini mushrooms, sliced (or any mix of mushrooms)
• 2 cups beef broth (low-sodium preferred)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, optional for thickening)

Instructions

1. Pat the beef shank dry with paper towels. Season both sides evenly with salt and 1 tbsp of the black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef shanks for 4-5 minutes per side, until deeply browned. Work in batches if needed to avoid crowding. (Tip: don't rush the sear—browning builds flavor.)
3. Transfer the beef to a plate. Reduce heat to medium. Add the onion and garlic to the pot, scraping up any browned bits. Cook for 3-4 minutes until softened.
4. Add the mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and start to brown. (Tip: let them sit undisturbed for a minute to get a good sear.)
5. Return the beef to the pot. Pour in the beef broth and soy sauce. Add the thyme, bay leaf, and remaining 1 tbsp black pepper. Bring to a boil, then reduce heat to low.
6. Cover the pot and simmer for 2 to 2.5 hours, until the beef is fork-tender and pulling away from the bone. (Tip: keep the heat low—a gentle simmer is key for tender meat.)
7. Carefully remove the beef shanks to a plate. If you want a thicker sauce, whisk the cornstarch slurry into the simmering liquid and cook for 2-3 minutes until thickened. Taste and adjust salt or pepper.
8. Serve the beef shanks over mashed potatoes, rice, or egg noodles. Spoon plenty of mushrooms and sauce over the top. Finish with a final crack of black pepper if desired.

Every bite of this beef shank is fall-apart tender, with a rich, peppery gravy that coats every strand of meat. The mushrooms add an earthy depth that makes it feel like a special occasion. Leftovers (if any) are even better the next day—just reheat gently.

Orange Soy Braised Beef Shank

Hey there! If you're looking for a show-stopping dinner that fills your home with amazing aromas, this Orange Soy Braised Beef Shank is it. The beef gets incredibly tender, with a sweet and tangy citrus glaze that's just irresistible.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 180 minutes

Ingredients

Main Ingredients

• 4 beef shanks (about 1.5 inches thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup low-sodium soy sauce
• 1/2 cup freshly squeezed orange juice
• 1/4 cup packed brown sugar
• 1 tablespoon orange zest
• 1 teaspoon ground ginger
• 2 cups low-sodium beef broth
• 2 star anise (optional but recommended)

Glaze

• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Instructions

1. Pat beef shanks dry with paper towels; season all over with salt and pepper.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef shanks until deeply browned on all sides, about 4 minutes per side. Work in batches if needed to avoid overcrowding. Transfer browned shanks to a plate.
3. Reduce heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add minced garlic and cook until fragrant, 1 minute more.
4. Stir in soy sauce, orange juice, brown sugar, orange zest, ground ginger, beef broth, and star anise. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return beef shanks to the pot, nestling them into the liquid. Liquid should come about halfway up the shanks; add water if needed. Cover with a lid and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and pulls apart easily. (Tip: Check at 2 hours; cook time may vary.)
6. Carefully remove the pot from the oven. Transfer cooked beef shanks to a serving platter and tent loosely with foil to keep warm. Discard star anise.
7. Place the pot on the stovetop over medium-high heat. Bring the braising liquid to a boil, then reduce to a simmer. (Tip: Skim off excess fat with a spoon if desired.) Let it reduce for about 5 minutes, until slightly thickened.
8. Whisk the cornstarch slurry again, then slowly pour into the simmering liquid while stirring constantly. Continue cooking for 2–3 minutes, until the sauce thickens to a glossy glaze that coats the back of a spoon. (Tip: Taste and adjust with a splash of orange juice or pinch of salt if needed.)
9. Pour the glaze over the beef shanks and serve immediately.

Unexpectedly, this dish tastes even better the next day—the flavors deepen beautifully. Serve over creamy mashed potatoes or steamed rice to soak up every last drop of the sweet-tangy glaze. The citrus brightness cuts through the richness, making it a memorable meal that's surprisingly simple to pull off.

Korean-Style Braised Beef Shank

Got a hankering for something hearty and deeply savory? This Korean-Style Braised Beef Shank, inspired by galbi-jjim, is your new best friend—tender beef, sweet soy glaze, and melt-in-your-mouth radish. It’s a one-pot wonder that tastes like you spent hours, but the hands-on time is minimal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

Main Ingredients

• 2 lbs beef shank, cut into large chunks (ask butcher to cut)
• 1 large Korean radish (or daikon), peeled and cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 cup soy sauce (low-sodium works well)
• 1/4 cup brown sugar (packed, or honey for a different sweetness)
• 2 tablespoons sesame oil
• 1 teaspoon black pepper
• 2 cups water or beef broth (use broth for deeper flavor)

Garnish

• 2 green onions, sliced
• 1 tablespoon sesame seeds, toasted

Instructions

1. Soak beef shank in cold water for 20 minutes to remove excess blood. Drain and pat dry with paper towels. (Tip: This step reduces gamey flavor for a cleaner taste.)
2. In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Set aside.
3. Place beef shank and water (or broth) in a large heavy pot or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low. Skim off any foam that rises to the surface—this is key for a clear, not greasy sauce.
4. Cover and simmer gently for 1 hour. (Tip: Keep the heat low to avoid toughening the meat.)
5. Add radish chunks and the prepared sauce mixture. Stir to combine, then cover and continue simmering for another 1 to 1.5 hours, until the beef is fork-tender and the radish is translucent and soft.
6. Uncover the pot and increase heat to medium-high. Cook for 10–15 minutes, stirring occasionally, until the liquid reduces to a glossy glaze that coats the meat. (Tip: For more sauce, reduce the reducing time.)
7. Taste and adjust seasoning with extra soy or sugar if needed. Serve hot, garnished with sliced green onions and toasted sesame seeds.

Rich and deeply savory, this braised beef is fall-apart tender with a sweet-salty glaze that clings to every bite. Serve it over a bed of steamed rice and sop up the extra sauce—it’s pure comfort. Leftovers taste even better the next day, so don’t be shy about making extra.

Clear Broth Braised Beef Shank

Making a comforting bowl of clear broth braised beef shank is easier than you think. This recipe focuses on a light, soothing soup with ginger and scallions that truly shines. You'll love how tender the beef gets!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

Beef and Broth

• 2 lbs beef shank, bone-in (look for a thick cut for best tenderness)
• 8 cups water (cold, for starting the broth)
• 2 tbsp fresh ginger, sliced (no need to peel)
• 4 scallions, cut into 2-inch pieces (plus extra for garnish)
• 1 tsp salt (adjust to taste)
• 1 tbsp soy sauce (light or regular)
• 1 tbsp Shaoxing wine (optional, but adds depth)
• 1/2 tsp white pepper (ground, for mild heat)
• 1 star anise (adds subtle licorice note)
• 1 cinnamon stick (or cassia bark)

Instructions

1. Rinse the beef shank under cold water and pat dry with paper towels. Trim any excess fat if desired.
2. In a large pot, add the beef shank and cover with 8 cups cold water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to medium-low and carefully skim off any foam that rises to the surface. (Tip: Skimming ensures a crystal-clear broth.)
4. Add the sliced ginger, scallions, star anise, cinnamon stick, and Shaoxing wine (if using). (Tip: These aromatics infuse the broth with a gentle fragrance.)
5. Cover the pot with a lid and simmer gently on low heat for 2.5 to 3 hours, until the beef is fork-tender. Check occasionally and add more water if needed to keep the beef submerged.
6. Remove the beef shank from the broth and let it cool slightly on a cutting board. Strain the broth through a fine-mesh sieve into a clean pot; discard the solids.
7. Once the beef is cool enough to handle, shred or slice the meat off the bone. Discard the bone or save it for stock.
8. Return the shredded beef to the strained broth. Add soy sauce, salt, and white pepper. Simmer for 5 minutes to meld flavors. (Tip: Taste and adjust seasoning to your preference.)

Rich and comforting, this clear broth beef shank is perfect on its own or with a side of rice noodles. The broth is so clean and soothing, you’ll want to sip it all. Don't forget to save the bone for making stock later!

Conclusion

Loved browsing these braised center-cut beef shank recipes? Each one brings rich, melt-in-your-mouth flavor perfect for cozy dinners. Try one tonight, then leave a comment sharing your favorite. And don’t forget to pin this roundup on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.