This is another simple, one pot slow cooker meal using the incredibly flavorful 'tough cuts' that are transformed with time. Also, beef shanks are our cheapest cut - and there is often marrow in the bones!!! It's a affordable and delicious way to enjoy grass-fed beef.
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Beef Shanks (choose meaty ones!)
- Sea salt and freshly ground black pepper
- 1 onion, diced into 1/2-inch cubes
- 1 carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 fresh tomato (or tomato paste)
- 1 cup dry white wine
- 3 cups chicken stock (ANY stock - beef, chicken, veggie, or skip the stock and use water)
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
- Soak shanks overnight in salt brine OR rub down with salt by hand
- Heat cooking fat in a pan and sear shanks on all sides in a hot pan until golden brown; remove shanks from pan
- In same pan, add onion, carrot and celery. Season with salt to draw out moisture. Cook until soft and translucent (8-10 min)
- Add tomato or tomato paste to pan and mix well
- Add wine and scrap the bottom to get all the yummy carmelized bits up (AKA: deglaze the pan). Return shanks to pan.
- Cook until liquid reduces by a bit (5-10 min)
- Place shanks into slow cooker, pour in liquid & veggies and place in herbs
- Add about 2 cups of stock, or enough so that the cooking liquid level is 3/4 of the way up the shank
- Cook on low for 6-8 hours.
- Carefully remove the cooked shanks from the pot and place on serving platter
- Pour juices and sauce from the pot over the shanks
- Garnish with chopped parsley and lemon zest
Learn more about our grass-fed beef and bulk order here. Or, come visit us in the farm store!