Best 4 Winterfest Slow Cooker Beef Shanks Recipes

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.

BRAISED BEEF SHANK WITH WINE AND TARRAGON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

SLOW COOKER BEEF SHANKS WITH MUSHROOMS AND POTATOES

Steps:

• Cut up the potatoes, mushrooms an onions. Place them in the slow cooker with beef shanks on top.
• Combine the rest of the ingredients in a bowl. Mix and pour over the beef.
• Cook on High for 2 hours and then low for 6-8 hours.

PRESSURE-COOKER WINE-BRAISED BEEF SHANKS

Steps:

• Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.