Slow Cooker Classic Beef Shank
July 31, 2025 • 0 comments
This slow-cooked beef shank recipe is rich, hearty, and perfect for summer days when you want a comforting meal without heating up the whole kitchen. Let your crockpot do the work while you go about your day. Made with Spring House Farm beef shanks, red wine, broth, and a blend of fresh vegetables and herbs, this dish delivers deep flavor and fall-off-the-bone tenderness. Serve over mashed potatoes, polenta, or crusty bread for a no-fuss dinner the whole family will love.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (4 lbs.) Shank Meat, Beef
- (2 cups) Beef Broth
- (1 cup) Carrots, diced
- (1 cup) Celery, diced
- (1 cup) Mushrooms, chopped
- (1 cup) Onion, diced
- (5 cloves) Garlic Cloves, minced
- (3 tbsp) Tomato Paste
- (1 cup) Red Wine
- (2) Bay Leaves
- (2 tbsp) Olive Oil
- (2 sprigs) Fresh Thyme
- (to taste) Salt & Pepper
- (1-2 tbsp) Flour
Directions
- Pat beef shanks dry with a paper towel. Season both sides generously with salt and pepper, then lightly dust with flour, shaking off any excess.
- In a large skillet, heat olive oil over medium-high heat. Sear the beef shanks for 2–3 minutes per side until nicely browned. Transfer to the slow cooker.
- In the same skillet, add diced onion, carrots, celery, mushrooms, and garlic. Sauté for 4–5 minutes, until vegetables begin to soften and become fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half (about 5 minutes), then pour everything into the slow cooker over the beef.
- Add broth, bay leaves, and thyme to the slow cooker. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fall-off-the-bone tender.
- Remove bay leaves and thyme sprigs before serving. Taste and adjust seasoning as needed.
Serving suggestion: Spoon over mashed potatoes, polenta, or thick slices of crusty bread to soak up the rich, flavorful sauce.
