Beef Shanks with Root Vegetables
|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)|
|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.