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Beef Shanks With Root Vegetables

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  Carrots 6 Medium, cut into halves crosswise, then cut lengthwise into quarters
  Onions 2 Medium, cut into eighths
  Turnips 2 Medium, peeled and cut into 1/2-inch-wide, 1/2-inch-thick sticks
  Rutabaga 10 Ounce, peeled and cut into 1/2-inch-wide, 1/2-inch-thick sticks (1 Medium Sized, 8 To 10 Ounce)
  Thin skinned potatoes 1 1⁄2 Pound, scrubbed and cut lengthwise into sixths (3 Medium Sized)
  Dried bay leaf 1
  Coarsely ground pepper 1⁄2 Teaspoon
  Dry thyme 1⁄2 Teaspoon
  Meaty beef shank slice 2 1⁄2 Pound (4 Slices, Each 1 Inch Thick)
  All purpose flour 3 Tablespoon
  Beef broth 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon, blended with 2 tablespoons cold water
  Water 2 Tablespoon (For Blending Cornstarch)
  Salt To Taste
  Chopped parsley 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
610 Minutes
Ready In: 
615 Minutes

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