Slow cooker beef shanks
Yield: four servings prep time: 20 minutes. Cook time: eight hours 20 minutes
Ingredients
2 tablespoon oil for browning
Sea salt and freshly ground pepper
5 pounds of beef shank
One diced large sweet onion
Three chopped carrots
Three ribs of celery chopped
8 to 10 large garlic cloves skins removed but left whole
1 to 2 teaspoons of sea salt
2 cups of beef stock
2 tablespoons of tomato paste
4 to 5 anchovies
8 springs of fresh thyme
1 sprig of fresh rosemary
Instructions:
In a large frying pan, heat oil over medium heat
Season shanks on both sides with salt and pepper
Brown the shanks in a pan for about 4 to 5 minutes per side. Add more oil as needed.
Place the brown shanks into the slow cooker.
Add more oil to frying pan and add diced onion garlic and 1/2 teaspoon of Sea salt, sautéing until the onions are translucent and the cloves are slightly browned, about five minutes.
Placed the onions and garlic over the shanks and add celery and carrots.
Return the frying pan to the stove and add the stock, tomato paste and anchovies, stirring with a spoon to loosen up any browned bits from the bottom of the pan. Add the stock mixture to the slow cooker
Tie the thyme and rosemary into a bundle place in the crockpot.
Cook your shanks on low for eight hours.
Remove tied herbs, skim off any fat and season with salt and pepper as needed.
