Ingredients
- 1 3/4 t kosher salt divided
- 3 lbs cross cut bone in beef shanks
- 1 T canola oil divided
- Cooking spray
- 2 c sliced onion
- 3/4 c chopped celery
- 3/4 c chopped carrot
- 2 T tomato paste
- 8 garlic cloves crushed
- 1 c unsalted beef stock
- 1/4 oz dried mushrooms, chopped
- 1/2 c dry red wine
- 2 t cornstarch
- 3/4 t pepper
- 1 bay leaf
- 8 plum tomatoes
- 6 T chopped fresh flat leaf parsley
- 1 T grated lemon rind
- 1 T minced garlic
Details
Preparation time 30mins
Cooking time 510mins
Preparation
Step 1
Preheat broiler.
Sprinkle 1/2 t salt over beef. Heat a large skillet over med high heat. Add 1 1/2 t oil; swirl to coat. Add beef; cook 4 min on each side or until browned. Add beef to a 6 qt slow cooker coated with PAM. Add 1 1/2 t oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic, saute 4 min. Add stock and mushrooms. Bring to a boil; cook 1 min, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.
Place tomatoes on a jelly roll pan. Broil 8 min or until blackened. Place tomatoes on beef, pressing lightly to crush.
Cover and cook on low for 8 hrs or until beef is tender. Remove beef from cooker and remove meat from bones. Stir meat and 1 1/4 t salt into cooker and discard the bay leaf. Combine parsley, rind and garlic and sprinkle on top.
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