Beef Shanks with Root Vegetables Recipe
Summary
Preparation Time5 MinCooking Time10 Hr 10 Min
Ready In10 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| 6 medium-size carrots, cut into halves crosswise, then cut lengthwise into quarters | ||
| 2 medium-size onions, cut into eighths | ||
| 2 medium-size turnips, peeled and cut into 1/2-inch-wide, 1/2-inch-thick sticks | ||
| 1 medium-size rutabaga (8 to 10 oz.), peeled and cut into 1/2-inch-wide, 1/2-inch-thick sticks | ||
| 3 medium-size thin-skinned potatoes (about 1 1/2 lbs. total), scrubbed and cut lengthwise into sixths | ||
| Bay leaf | 1 | |
| 1/2 teaspoon each coarsely ground pepper and dry thyme | ||
| 4 meaty slices beef shank, each 1 inch thick (2 1/4 to 2 1/2 lbs. total) | ||
| All purpose flour | 2 Tablespoon | |
| Beef broth | 1 Cup (16 tbs) | |
| 2 tablespoons cornstarch blended with 2 table-spoons cold water | ||
| Salt | To Taste | |
| Chopped parsley | ||
Directions
In a 5-quart or larger electric slow cooker, combine carrots, onions, turnips, rutabaga, potatoes, bay leaf, pepper, and thyme.
Coat beef shanks with flour; place on top of vegetables in a single layer.
Pour in broth.
Cover and cook at low setting until beef is so tender it pulls away from bones when prodded with a fork (9 to 10 hours).
Carefully lift beef and vegetables to a warm deep platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 12 minutes).
Season to taste with salt.
Spoon a little of the sauce over beef and vegetables; sprinkle with parsley.
Serve remaining sauce in a bowl or pitcher to add to taste.
Coat beef shanks with flour; place on top of vegetables in a single layer.
Pour in broth.
Cover and cook at low setting until beef is so tender it pulls away from bones when prodded with a fork (9 to 10 hours).
Carefully lift beef and vegetables to a warm deep platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 12 minutes).
Season to taste with salt.
Spoon a little of the sauce over beef and vegetables; sprinkle with parsley.
Serve remaining sauce in a bowl or pitcher to add to taste.
Chef
