Succulent Slow Cooker Beef Shank from Alexandersmom.com

I was actually at the butcher counter looking for short ribs when I saw these beautiful large beef shanks on sale for $4.99 a pound.

I could not resist. My husband loves bone marrow.

The only problem though was I really did not have time to braise it, nor did I want to have the oven on for hours. We live in a New York City apartment with no kitchen ventilation that’s hotter than hell on most days.

Solution – my trusty handy dandy classic 2 quart crockpot, which is perfect for us since the kids are little. If you have a larger crockpot, 4 quart for example just double┬áthe recipe and cook for same amount of time.

Enjoy!

Avec Amour, Victoria & Alexander

Succulent Slow Cooker Beef Shank

Yield – 4 Servings

2 Beef Shanks totaling between 2 – 2 1/4 Pounds

1 Tabelspoon Olive Oil

1 Onion, large

2 Eastern or Idaho Potatoes, medium peeled

8 oz Box of fresh Mushrooms

1 Can of Beef Broth (14.3 oz)

1/2 teaspoon Kosher Salt, additional for seasoning beef before searing

1/8 teaspoon Fresh Cracked Black Pepper, additional for seasoning beef before searing

2 Sprigs of Rosemary

1. Rinse off mushrooms and slice into 1/2″ slices,┬áreserve in refrigerator until later.

Slice onion in half then into thick slices,

chop potatoes into 1″ cubes, set aside.

2. Liberally salt and pepper beef shanks. In a skillet over high heat add 1 tablespoon olive oil and sear shanks about 4 minutes per side.

3. Pour half of beef broth into slow cooker, add seared beef,

layer with potatoes

then onions, add rest of broth, salt, pepper and rosemary, cover and turn on.

Cook for 8 up to 9 hours total, 2 hours before finishing add mushrooms.

Eat as is or serve over cous cous, rice or egg noddles.

Succulent Slow Cooker Beef Shank from Alexandersmom.com

Yield: 4 Servings

Ingredients

  • 2 Beef Shanks totaling between 2 - 2 1/4 Pounds
  • 1 Tabelspoon Olive Oil
  • 1 Onion, large
  • 2 Eastern or Idaho Potatoes, medium peeled
  • 8 oz Box of fresh Mushrooms
  • 1 Can of Beef Broth (14.3 oz)
  • 1/2 teaspoon Kosher Salt, additional for seasoning beef before searing
  • 1/8 teaspoon Fresh Cracked Black Pepper, additional for seasoning beef before searing
  • 2 Sprigs of Rosemary

Instructions

  1. Rinse off mushrooms and slice into 1/2" slices, reserve in refrigerator until later. Slice onion in half then thick slices, chop potatoes into 1" cubes, set aside.
  2. Liberally salt and pepper beef shanks. In a skillet over high heat add 1 tablespoon and sear shanks about 4 minutes per side.
  3. Pour half of beef broth into slow cooker, add seared beef, layer with potatoes then onions, add rest of broth, salt, pepper and rosemary, cover and turn on. Cook for 8 up to 9 hours total, 2 hours before finishing add mushrooms. Eat as is or serve over cous cous, rice or egg noddles.
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