I love beef shanks – the meat has a great flavor. Today I tried something a little different to see how they’d turn out. Normally, I cook these in the oven, but I decided to try in the slow cooker.
I started with 2 beef shanks; one was considerably larger than the other. This indicates the appetite difference between my SO and me. ?
Using a small skillet, I browned them one at a time with salt and pepper on each side.
While that was happening, I sliced one Vidalia onion and peeled 3 garlic cloves. I sprayed the bottom of my slow cooker and layered the onion slices and cloves at the bottom.
I also added some salt, pepper, and stock to the bottom. I don’t like pouring liquids over seasoned meat as I feel it washes everything away. You can use beef or veggie stock or water. Just a little at the bottom since we are not trying to boil the meat.
Once the shanks were brown on each side:
I layered them in the slow cooker:
I added fresh rosemary from my garden and then went back to the skillet for a sauce.
I used one tablespoon of butter, ¼ red cooking wine (I’ll explain this in a minute) and the juice of one small lemon. My goal was to get the bits off the bottom. Once everything mixed together, I poured it around the slow cooker. I set it on high for 2 hours then I turned it to Low and cooked for 2.5 hours.
>Red Cooking Wine: Please use real red if you have it on hand. I do not drink wine, so I never have any hanging around. This is easier for me but do what works for you.
I once again forgot to take a photo of the final product. The meat was flavorful, tender, and falling apart.
>If I make this again, I’ll try to remember to snap a photo! I’m so bad at the end result pics.
- 2 beef shanks
- 1 sprig rosemary
- 3 garlic cloves
- 1 medium Vidalia onion
- Beef broth or water
- ½ cup red wine
- 1 lemon
- 1 tbsp butt
- Salt & Pepper to taste
- Cooking spray
- Spray a skillet & slow cooker with cooking spray.
- Season both sides of beef shanks
- Sear beef shanks on both sides until brown
- Slice 1 onion and peel 3 garlic cloves; layer on the bottom of the slow cooker
- Season onion mixture with salt and pepper
- Add beef broth to the slow cooker – about 1 inch of liquid
- Layer shanks in the slow cooker and add 1 sprig of rosemary cut in half
- In the skillet, add 1 tablespoon of butter, juice of 1 lemon, and ½ cup of red wine; reduce.
- Add sauce to the slow cooker and set timer:
- High for 2 hours then Low for 2.5 hours.
- Serve with sides of choice. We served with jasmine rice and shishito peppers.