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!
You can easily chop the veggies, and brown the meat the night before and then get everything into the slowcooker in the morning!