Fall Apart Beef Shanks – Slow Cooker Magic
Beef shanks might look tough — but cooked low and slow, they turn into pure comfort food.
In this episode, we sear the shanks for deep flavor, then let the slow cooker do the work with onions, carrots, garlic, rosemary, and a rich braising liquid. Use red wine, beef stock, or a combination — whatever fits your style.
A few hours later? Fork-tender, fall-apart beef with incredible flavor.
Serve over mashed potatoes, polenta, or crusty bread and enjoy.
Wine, broth, or both? Let us know in the comments.
=== 🍽🍸🥩 RECIPE ===
2 – 6 to 8-ounce (170-226g) cross-cut beef shanks
1 tablespoon olive oil
2 onions, sliced
4 cloves garlic, peeled
2 carrots, chopped
12 ounces (360ml) Zinfandel or any dry red wine
12 ounces (360ml) Beef stock
2-3 large sprigs of rosemary, fresh
1 tsp peppercorns
1 tsp salt
1-2 bay leaves
1 cup prunes (approx. 24)
Directions:
Pour the oil into a heavy skillet and heat over medium-high heat.
Sear the beef until browned, crispy, and delicious, about 5 minutes, then flip and sear the second side.
Transfer to a slow cooker. Use some of the wine or stock to deglaze the skillet, and pour it into the slow cooker. Pile in all the remaining ingredients, cover, and cook on high for 5 hours or on low for 8 hours. Serve and share.
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