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Beef Shanks with Root Veggies

6 med carrots, cut in half crosswise, then cut in quarters lengthwise
2 med onions, cut in eighths
2 med turnips, peeled and cut into 1/2" sticks
1 med rutabaga (8-10 oz) peeled and cut in 1/2" sticks
3 med thin skinned potatoes, cut lengthwise into 6ths
1 bay leaf
1/2 tsp EACH dry thyme and coarse ground pepper
4 meaty slices beef shank, 1" thick (2 to 21/2 lb total)
2-3 tbsp flour
1 c. beef broth
2 tbsp cornstarch blended with 2 tbsp water
salt to taste


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 (9-10 hrs).

Carefully lift beef and veggies to warm deep platter and keep warm. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. 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.

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