RECIPE:Slow Cooker Peppered Beef Shank in Red Wine
- Prep Time: More than 30 mins
- Cook time: More than an hour
Serves 6
Ingredients
Kosher Salt and Freshly Ground Black Peppersprinkle
Garlic, peeled and roughly chopped10 – 12 cloves
Medium Yellow Onions, peeled and roughly chopped2 onions
Celery, roughly chopped1 stalk
Bay leaf1 leaf
Rosemary Sprig1 sprig
Red Wine1 bottle
Beef Broth4 cups
Balsamic Vinegar2 tablespoons
Cooking directions
Heat a wide, deep skillet over medium high heat. Pat the beef shanks dry and season generously with salt and pepper. Add a drizzle of oil to the pan, and when hot, add the beef shank. Sear the meat for at least 7 minutes on each side, creating a dark brown crust. When the meat has been thoroughly browned, remove from the pan and place in a slow cooker insert.
Turn the heat down to medium and add the garlic, onion, and celery to the skillet. Cook for about 15 minutes, stirring occasionally, letting the onion acquire some browning and color. Add the bay leaf and the rosemary sprig, and pour in the red wine and broth. Add 1/2 tablespoon ground black pepper. Bring to a boil, then lower the heat and simmer for about 20 minutes. The liquid should reduce by about 1/3.
Pour the sauce and vegetables over the meat in the slow cooker. Stir in the balsamic vinegar. Cover and cook for 6 to 8 hours on low. You will know the meat is done when it is extremely tender and has fallen away from the bone and into small pieces.
If you do not wish to serve it right away, refrigerate. This also makes it easier to remove the excess fat. Spoon out any chilled shards of fat after the shanks have been refrigerated for several hours.