Who loves when dinner cooks itself? I know I do, which is why I use my slowcooker so often!
Beef shanks are so rich and absolutely PERFECT for you slow cooker- plus they are cheap. A dinner that cooks itself and it’s budget friendly to boot? I’m in, how about you?
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Why Beef Shank Cross Cuts?
On top of all the time and money perks, a beef shank is a super nutrient rich cut of beef. The bones are full of marrow, high in iron and fat. This contributes to the richness and amazing broth you get in this dish.
You can find beef shanks or beef cross cuts, they go by both names, at my favorite beef delivery service Crowdcow or at the store by looking for beef shank cross cut. They also go really great with a bold red wine, like a cab or even a syrah. Date night anyone?
Have you heard of a beef shank cross cut before? 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 requesting they cut two inch thick cuts. Then you get a lot of meat in each shank and not just bone.
The shank is perfect for slow cooking, and has a very rich, savory, umami 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.
The broth and drippings in this recipe makes the most flavorful gravy or pan sauce of your life, believe me you won’t want to miss it!
Other Beef Shank Cross Cut Recipes
Beef Shank Cross Cut Recipe in Summary:
Let’s get cooking- The Beef Shank Cross Cut Recipe!
- 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, or sub for beef broth
- A few fresh ingredients let the beef shine
- Save the cooking liquid for an amazing sauce!
- 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!
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Serving Size:1/4 recipe
Amount Per Serving: Calories: 367
I shared this picture + other keto, health, life updates, and stuff I am eating, doing or learning on Instagram @HeathersRealFood follow me there and tag me when you make a recipe!
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! It makes the perfect Sunday dinner and the leftovers are killer sliced roast beef for later in the week!
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