Winterfest Slow Cooker Beef Shanks Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

Steps:

• In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga, potatoes, bay leaf, pepper and thyme.
• Coat beef shanks with flour, place on top of veggies in a single layer.
• Pour in broth.
• Cover and cook at low setting until beef is so tender it pulls away from bones 6 to 8 hours.
• Carefully lift beef and veggies to warm deep platter and keep warm.
• Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water).
• Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min).
• Season to taste with salt.
• Spoon a little of the sauce over beef and veggies.
• Serve remaining sauce in a bowl to add to taste.
• Makes 4 servings.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Steps:

• Cut up the potatoes, mushrooms an onions. Place them in the slow cooker with beef shanks on top.
• Combine the rest of the ingredients in a bowl. Mix and pour over the beef.
• Cook on High for 2 hours and then low for 6-8 hours.