If you enjoy slow-cooked meat, you will love this dish. And, thanks to using the slow cooker, it’s almost entirely hands-off! Beef shanks are typically used in osso buco recipes. These recipes call for browning the shanks first, then braising them with vegetables. My recipe is easier. I simply place the shanks in the slow cooker with beef stock and spices and braise them. The result is lovely: Tender meat that literally falls off the bone, covered in rich gravy. Much like lamb shanks, this is comfort food at its best, perfect for fall and winter.
Ingredients
Instructions
Storing Leftovers
Recipe Card
To season: Kosher salt, black pepper, garlic powder, smoked paprika (here’s a look at types of paprika), and ground cumin. Beef shanks: I use six of them in this recipe. I sometimes find them at Whole Foods Market. When I don’t, I order them online at Vincent’s Meat Market. This Bronx butcher ships its products overnight in the USA. They are chilled, not frozen. This is what the packaged shanks look like: Beef stock: You’ll need about a cup. Add it to the bottom of your slow cooker before adding the shanks. Cornstarch: This is an optional ingredient. It helps thicken the cooking liquids, but you can reduce them into a glaze without it. Parsley: Another optional ingredient used as a garnish. Season the shanks with the spices. Pour the beef stock into the bottom of your slow cooker pan. Add the shanks, layering them. Cover and cook on LOW for 6 hours. Briefly broil the shanks to brown the fat. Turn the broiler off and set the oven to warm. Keep the shanks in the oven while you reduce the cooking liquids. Spoon the sauce on the shanks and sprinkle them with chopped parsley for garnish. Serve immediately.
Mashed cauliflower Mashed butternut squash Mashed pumpkin Cauliflower rice Zucchini noodles Spaghetti squash noodles Hearts of Palm pasta Sauteed spinach
You can add a veggie side dish such as steamed broccoli, steamed asparagus, or roasted Brussels sprouts. Like most slow-cooked meats (such as pot roast, goulash, or beef cheeks), the leftovers are excellent. In the photo below, I served them with a side of roasted broccolini:
