Beef Shank Cross Cut In The Slowcooker Recipes

BEEF SHANK CROSS CUT IN THE SLOWCOOKER

Steps:

• In a large skillet heat the cooking fat ( butter, coconut oil, lard etc..) over medium heat.
• Unwrap the shanks and sprinkle half the salt on them.
• Add the shanks to the hot pan. Cook for 7 minutes and flip. Cook for another 7 minutes. They should be golden brown
• While the shanks are cooking, dice up the red onion and garlic. I used fairly small pieces. Look at the photos for help on size!
• Quarter your red potatoes.
• Once the shanks are done, put them in your slow cooker. I tried to make mine cover the bottom of the cooker.
• In your skillet, still over medium heat, slowly pour in the cup of wine. With a spatula or wooden spoon, gently scrape any bits off the bottom of the pan. Let cook for about 3 minutes, then pour over the beef in the slowcooker.
• Add the 3 cups of water. The water should almost cover the shanks. You want a bit peaking out over the top.
• Add the garlic and the red onions.
• Finally add the potatoes on top of everything so they are mostly out of the cooking liquid. Sprinkle with the other half of your salt.
• Let everything cook on low for about 8 hours.
• After 8 or so hours, remove the meat and veggies to a serving dish. You can serve this dish bone in, or shred the beef off the bone. It will be very tender and shred easily.
• For the optional sauce, pour the liquid left in the cooker through a sieve into a bowl. Add one tablespoon drippings to a pan and turn to medium heat. Add about 2 tsp arrowroot powder to the pan and a teaspoon of butter. Mix the butter with the powder with a whisk until a paste forms. Slowly pour in the remaining liquid stirring as you add it. Go slow when adding so your sauce won't get clumpy. Stir, stir, stir!
• Once all the liquid has been added, leave the sauce over medium heat until it reduces. I boiled my sauce for about 15 minutes. If you want to use the cooking liquid without arrowroot powder- cook down until the liquid reduces by about half. Add a pinch of salt towards the end of cooking!
• I store my sauce in a pitcher in the fridge and the meat and veggie in an airtight container. Should keep for about a week!

WINTERFEST SLOW COOKER BEEF SHANKS

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.