Today I am excited to share with you another easy, grass fed beef recipe with a cheaper cut! Have you heard of a beef shank cross cut? Simply put this cut is a cross section of the leg. A beef shank cross cut is generally four to six inches wide and around two inches thick. If you buy your beef in bulk directly from a farm I suggest getting two inch cuts. The shank is perfect for slow cooking, and has a very rich flavor. Since it has a big hunk of bone in it, you get a rich stock leftover from cooking. I’ll tell you exactly what to do with that leftover stock as well! Don’t throw it away.
Let’s get cooking- The Beef Shank Cross Cut Recipe!
Beef Shank Cross Cut in the Slowcooker
This is a simple recipe that is lovely to welcome you home from work. Prep the ingredients the night before, and come home to a delicious tender beef dinner!
- 2 beef shank cross cuts
- 1 red onion
- 5 cloves garlic
- 2- 3 tsp cooking fat of choice
- 1 pound small red potatoes
- 1 cup red wine (you can use water or broth instead)
- 3 cups water
- 1 1/2 tsp salt divided + 1 pinch for the sauce
- 2 tsp arrowroot powder for the optional sauce
- 1 tsp butter for the optional sauce
- In a large skillet heat the cooking fat ( butter, coconut oil, lard etc..) over medium heat.
- Unwrap the shanks and sprinkle half the salt on them.
- Add the shanks to the hot pan. Cook for 7 minutes and flip. Cook for another 7 minutes. They should be golden brown
- While the shanks are cooking, dice up the red onion and garlic. I used fairly small pieces. Look at the photos for help on size!
- Quarter your red potatoes.
- Once the shanks are done, put them in your slow cooker. I tried to make mine cover the bottom of the cooker.
- In your skillet, still over medium heat, slowly pour in the cup of wine. With a spatula or wooden spoon, gently scrape any bits off the bottom of the pan. Let cook for about 3 minutes, then pour over the beef in the slowcooker.
- Add the 3 cups of water. The water should almost cover the shanks. You want a bit peaking out over the top.
- Add the garlic and the red onions.
- Finally add the potatoes on top of everything so they are mostly out of the cooking liquid. Sprinkle with the other half of your salt.
- Let everything cook on low for about 8 hours.
- After 8 or so hours, remove the meat and veggies to a serving dish. You can serve this dish bone in, or shred the beef off the bone. It will be very tender and shred easily.
- For the optional sauce, pour the liquid left in the cooker through a sieve into a bowl. Add one tablespoon drippings to a pan and turn to medium heat. Add about 2 tsp arrowroot powder to the pan and a teaspoon of butter. Mix the butter with the powder with a whisk until a paste forms. Slowly pour in the remaining liquid stirring as you add it. Go slow when adding so your sauce won’t get clumpy. Stir, stir, stir!
- Once all the liquid has been added, leave the sauce over medium heat until it reduces. I boiled my sauce for about 15 minutes. If you want to use the cooking liquid without arrowroot powder- cook down until the liquid reduces by about half. Add a pinch of salt towards the end of cooking!
- I store my sauce in a pitcher in the fridge and the meat and veggie in an airtight container. Should keep for about a week!
Beef Shank Cross Cut Recipe in Summary:
- Brown the shanks first for a more meaty flavor
- Slow cooking means fall off the bone tender result!
- Wine adds an amazing depth of flavor to the final sauce- use a wine you would drink
- A few fresh ingredients let the beef shine
- Save the cooking liquid for an amazing sauce!
I hope you enjoyed this beef shank cross cut recipe!
P.S. if you are looking for another favorite meat and potatoes type of meal- try my eye of round!
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