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Slow-cooker Beef Shank Stew



Intimidated by Italian-inspired osso buco? 
Try it using your slow cooker and be amazed at how fuss-free preparing a gourmet dish can be.

Serves 4


Ingredients:

1/3 cup flour
1 teaspoon salt, plus extra to taste
1/2 teaspoon pepper, plus extra to taste
4 pieces bone-in beef shanks, sliced into 3-inch-thick pieces
2 1/2 tablespoons olive oil
3 tablespoons butter
1 medium white onion, chopped
1 tablespoon minced garlic, plus 1/2 tablespoon for garnish
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 bay leaves
1 cup red wine
2 cups beef stock
1 (400-gram) can crushed tomatoes
grated rind from 1 lemon
grated rind from 1 orange
1/4 cup chopped parsley
mashed potatoes and steamed broccoli, to serve (optional)


Procedures:

1 Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge beef shanks in season flour, tapping off any excess.

2 In a large stockpot, heat oil and butter. Sear the shanks on all sides until browned; set aside.

3 In the same pot, sauté onions until translucent. Add 1 tablespoon garlic and sauté until fragrant. Add carrots, celery, and bay leaves; cook until vegetables are tender, about 2 to 3 minutes. Increase heat to high and add red wine; let reduce to one-third. Return the beef shanks to the pot and add the stock and tomatoes. Season with salt and pepper. Bring to a boil then transfer mixture to a slow cooker.

4 Set the slow cooker to high and cook for 6 hours or until the beef is very tender.

5 In a small bowl, mix together lemon rind, orange rind, remaining garlic, and parsley; set aside.

6 When ready to serve, remoce the bay leaves. Transfer the osso buco to a serving platter and sprinkle with lemon rind mixture. Serve hot with mashed potatoes and steamed broccoli, if desired.

2 comments:

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