Beef Shanks With Beans
- 1 Cups Celery, sliced
- 4 (about 3 pounds) Beef shanks
- 2 onions, chopped
- 1 Can Beef Broth
- 1 Tsp Rosemary
- 1 bay leaf
- 1 Cup shredded carrots
- 1 (l6-0unce) can navy beans, Rinsed & Drained
In slow cooker stir together all ingredients except carrots and navy beans. Cook on high for 4 to 6 hours, low for 10 to 12 hours or until beef Is fork tender.
Just before serving, stir in carrots and beans. Cover; continue cooking. stirring occasionally, until beans are heated through (6 to 8 minutes). If desired, remove meat from bones; discard bones. Return meat to bean mixture. To serve, ladle into bowls. 6 servings.
Note: 1/4 teaspoon dried crushed rosemary can be substituted for 1 teaspoon chopped fresh rosemary.