comforting slow cooker beef shank
Well, with a little effort I’m doing it – I’m eating more home-cooked, slow-cooked meals. This past weekend while grocery shopping I spied some beef shank at $3.98 / lb and thought, that would make a good, affordable slow cooker dish. When I hit the internet to find a recipe, my searches turned up very few, surprisingly. So I put together this little ditty, where the beef just falls apart – comforting comfort food for a blustery winter’s day.
slow cooker beef shank with potatoes, onion, & mushrooms
3 tbsp olive oil
1 large onion, quartered & sliced
2 cloves garlic, coarsely chopped
2 1/2 pounds beef shank, boneless, trimmed of excess fat & cut into even sized pieces about 4″ long each
1/2 cup good red wine
2 large potatoes, quartered & cut into 3/4″ thick pieces
1 cup of mushrooms (firm, dense varieties work best), cut into 1″ pieces
1 cup reconstituted bouillon or powdered soup mix of choice (I used Glutino’s Gluten Free Cream of Mushroom)
1 cup water
1 tbsp tapioca flour
2 tbsp cold water
- Heat 2 tbsp olive oil in a large skillet or dutch oven pot on medium heat on stove-top and cook onions and garlic until onions are slightly translucent. Transfer to slow cooker.
- Brown beef shank in same pot in batches and adding more olive oil if necessary. Transfer to slow cooker.
- De-glaze pot with red wine, making sure to scrape up all the browned bits from the bottom (this is big time flavour!). Add the potatoes and mushrooms and cook, stirring occasionally, for about 3 minutes. Add the broth and water and bring to a boil for a few more minutes. Transfer to slow cooker and stir all ingredients until well combined.
- Cook on low for 8 hours.
- Once cooked, whisk the tapioca flour (cornstarch will do too) in a small bowl with about 2 tbsp cold water until blended. Add mixture to slow cooker, stir to combine, and cook on high for about 1/2 hour more or until sauce thickens slightly.