beef shank recipe slow cooker
The Best beef shank recipe slow cooker
I love this recipe because it’s versatile. Whether you’re feeding a family of six or hosting a casual dinner party, the shank stays juicy and flavorful without needing constant attention. Plus, slow cooking means you can focus on other things while the meal does the work. My kids especially enjoy it because it’s filling enough to tide them over until dinner, and the tender meat makes it feel special—like a home-cooked meal that’s actually easy. Plus, beef shank is a great source of protein and iron, so it’s a healthy option too. No one has to feel guilty about eating it, and no one has to worry about leftovers going to waste. It’s the kind of dish that feels like a treat but is actually practical.
Slow Cooker Beef Shank with Red Wine Sauce
Tender beef shanks simmered in a rich red wine sauce until fall-apart tender, perfect for a hearty weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 bone-in beef shanks (about 1.5 lbs total)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 (14.5 oz) can crushed tomatoes
- 1 cup dry red wine
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 bay leaf
👨🍳Directions
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1
Pat the beef shanks dry with paper towels and season generously with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the shanks on all sides, about 3–4 minutes per side. Remove and set aside. -
2
In the same pot, add tomato paste and cook for 1 minute until slightly darkened. Stir in beef broth, crushed tomatoes, red wine, garlic, thyme, rosemary, onion powder, oregano, and bay leaf. Bring to a simmer. -
3
Return the beef shanks to the pot, cover, and transfer to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, until the meat is fork-tender and easily shreds. -
4
Discard the bay leaf. Taste the sauce and adjust seasoning if needed. Remove the shanks, shred with forks, and return to the sauce. Simmer on the stovetop for 5–10 minutes to thicken the sauce.
🔧Equipment
- Slow cooker
- Cutting board
- Sharp knife
- Large pot
📊Nutrition Facts (per serving)
📝Notes
- {“heading”:”Tips”,”items”:[“For extra tenderness, let the shanks rest for 10 minutes after cooking before shredding.”,”Use a mix of red and white wine for a balanced flavor profile.”,”If the sauce is too thin, reduce it further on the stovetop.”,”Serve with mashed potatoes, crusty bread, or a simple green salad.”]}
Watch Video Of How Slow Cooker Beef Shank with Red Wine Sauce Works
❓ Frequently Asked Questions About Slow Cooker Beef Shank with Red Wine Sauce
How long should I cook beef shanks in a slow cooker?
Slow cooker beef shanks typically need about 8 to 10 hours on low heat or 4 to 5 hours on high heat to become tender and fall-off-the-bone delicious. For best results, start with a medium-rare to well-done range, as slow cooking can vary slightly based on cut thickness and your slow cooker’s power.
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Do I need to brown the beef shanks before slow cooking?
While browning isn’t strictly necessary for slow cooking, searing the beef shanks first adds depth of flavor. Pat them dry, season generously with salt and pepper, and cook in a hot skillet until deeply browned on all sides. This step enhances the dish’s taste without affecting tenderness.
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Can I use any type of beef shank?
Yes, but for the most tender results, choose top round cuts or bottom round cuts—these cuts have more connective tissue that breaks down beautifully during slow cooking. Avoid very lean cuts like flank steak unless you prefer a firmer texture.
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What can I add to the slow cooker to make the beef shank more flavorful?
Boost flavor with a mix of aromatics: onion, garlic, carrots, celery, and fresh herbs like thyme or rosemary. A splash of beef broth or red wine also helps tenderize and deepen the dish. For extra richness, add a tablespoon of tomato paste or a dash of smoked paprika.
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How do I know when the beef shanks are done?
Beef shanks are done when they reach an internal temperature of 160°F (71°C) for medium-rare to well-done, but the real giveaway is the texture. The meat should be fork-tender, pulling apart easily with minimal resistance. If you’re unsure, cut into a small piece and check the doneness.
