This peppered beef shank recipe is full of amazing flavors. When the flavors fused together, they fused together so well, resulting to this amazing beef shank recipe. The red wine in this recipe is not too overwhelming, which is why my sons also loved this. They love eating this with rice because the rice just complements the taste of the beef. Sometimes, we eat this with pasta too because pasta will taste good with anything as flavorful. Just serve this with a side dish of salad if you want a complete meal.
Check out what our friends from The Kitchn have to say about this recipe:
“This dish also illustrates my philosophy on slow cookers: The slow cooker is not always there to save you work. If you threw the meat into the slow cooker with these ingredients, without building some flavor in the skillet first, you would miss out on a lot of flavor and depth. It’s important to do a little up-front work, but then of course you can walk away from it all day (or all night), let the slow cooker do the hard work of melting the meat into something delicious, and come back to a meal all ready to be devoured.”
Well, this is true in a way. You have to make sure you did you r part of the work before you allow your trusty slow cooker to do the work for you. The success of this recipe requires full cooperation for the full flavor, my friends.
Ingredients
2 to 2 1/2 pounds Tyson beef crosscut shank, fat trimmed away
Kosher salt and McCormick freshly ground black pepper
Wesson Vegetable or Cookwell peanut oil
10 to 12 cloves garlic, peeled and roughly chopped
2 medium yellow onions, peeled and roughly chopped
1 large stalk celery, roughly chopped
1 McCormick bay leaf
1 rosemary sprig
750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
4 cups College Inn beef broth
2 tablespoons Great Value balsamic vinegar
Instructions
Heat a wide, deep skillet over medium high heat. Pat the beef shanks dry and season generously with salt and pepper. Add a drizzle of oil to the pan, and when it hot, add the beef shank. Sear the meat for at least 7 minutes on each side, creating a dark brown crust. When the meat has been thoroughly browned, remove from the pan and place in a slow cooker insert.
Turn the heat down to medium and add the garlic, onion, and celery. Cook for about 15 minutes, stirring occasionally, letting the onion acquire some browning and color. Add the bay leaf and the rosemary sprig, and pour in the red wine and broth. Add 1/2 tablespoon ground black pepper. Bring to a boil, then lower the heat and simmer for about 20 minutes. The liquid should reduce by about 1/3.
Pour the sauce and vegetables over the meat in the slow cooker. Stir in the balsamic vinegar. Cover and cook for 6 to 8 hours on LOW. You will know the meat is done when it is extremely tender and has fallen away from the bone and into small pieces.
If you do not wish to serve it right away, refrigerate. This also makes it easier to remove the excess fat. Spoon out any chilled shards of fat after the shanks have been refrigerated for several hours. To serve, heat gently in its sauce in a Dutch oven or saucepan on the stovetop. Taste and if necessary add additional salt.
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Quick Tip: Serve over polenta or pasta.
Thanks again to The Kitchn for this amazing recipe.
