Slow Cooker Beef Shank Recipe

Slow Cooker Beef Shank In Red Wine Recipe

slow cooker beef shank recipeBattling with blizzards on the roads after a long day at work is no way to arrive home from work now is it? And then you have to cook the family meal – not fair at all.

Try this slow cooker beef shank in red wine for a truly warming feast. As it’s made in the slow cooker, while you fight with everything else at least the dinner gets cooked  – to be honest there are days on which without it, we’d  eat sandwiches!

As with any slow cooker roast, use cheap cuts like shank or brisket because they have the most flavor and when cooked over a long period of time, become unbelievably tender. You’ll ideally need a 2-3lb joint of beef, no matter if there’s only two of you I promise this is so good as cold cuts, you’ll never buy cut roasted beef again and with any piece too small to carve, you can easily make beef pate, there’s a quick recipe at the bottom.

For vegetables use whatever you have, the recipe is flexible so whatever is in season in winter should be fine, I try to include celery as it always adds a strength and depth to the flavor without leaving the whole thing strongly tasting of celery if you know what I mean!

You don’t need to brown the meat, it makes no difference to flavor, just make it more aesthetically pleasing to look at so if you are short of time, just toss it all into the slow cooker or Crock Pot.

You Will Need

  • 2 – 3lb beef joint
  • Oil to brown the meat before cooking – optional
  • 3 large onions, peeled and thinly sliced
  • 5 or six carrots peeled then halved
  • Small swede peeled and chunked
  • 3-4 large celery stalks or equivalent washed and halved
  • Seasoning depending on the stock
  • 2 or 3 bay leaves, fresh or dried

For Your Stock Which Becomes Your Gravy

  • ½ a cup of red wine – up to ¾ of a cup is fine depending on the size of the joint
  • 2 teaspoons of concentrated stock or one beef stock cube
  • Roughly  1 cup of water added as needed

Method

Brown the joint of meat on all sides in a non-stick pan using a glug of cooking oil and while it browns prepare the vegetables. Transfer the meat to the slow cooker pot and put the chunks of vegetable around it evenly, then pour the wine into the pan to remove all the meat juices and add to the pot. As already mentioned you can skip this, I have been known to use a kitchen torch to ‘finish’ the roast off and give it a crispy brown look – not a soul knew!

Take half a cup of water and dissolve the stock cube or concentrate into it, adding this as well. The liquid should be about halfway up the meat, allowing for the vegetables to release their juices and increase the amount as the roast cooks.

Set the slow cooker to cook for 9 -10 hours on low.

Go to work or relax with a good book in front of the fire.

Before serving allow half an hour to thicken the gravy. When you get home remove the meat and set aside (covered to rest and keep hot) then add your favorite thickener, I avoid the salty commercial ones and use arrowroot plus shavings of dried zucchini which are nature’s own magic thickener. You can either do this on the hob in a pan or in the slow cooker.

Bring back to a simmer until the thickener has cooked through and the gravy is ready to serve. Meantime, slice the roast meat and try to avoiding eating too much at this stage…

To Serve

The melting tenderness of the meat is awesome and you can serve it as you like. Occasionally we just have it with the vegetables it cooked with covered in gravy and eaten with chunks of warm homemade bread.
Alternatively when you have time, roast potatoes and root vegetables, or serve as cold cuts with buttery mash and seasonal vegetables. Any leftovers for sandwiches, but when you just can’t slice anymore even with a meat slicer then make a pate.

roast beef and cream cheese pateTo Make The Beef Pate

Cut the remaining cold meat into chunks and put into a food processor, add enough cream cheese to combine plus a quarter of a raw onion grated – you only want the juice and flavour here, not little chunks of raw onion.

Totally up to you of course, but traditionally a few drops of Armagnac or Bourbon are added now – if I’m taking the sandwiches to school, I do skip the booze!

Now whizz for about 10 seconds until the beef has become a rough paste. Serve with fresh bread – this tastes way more expensive than you would ever think! Nearly always enough for two gourmet beef sandwiches.

I hope you enjoy these – if you have any questions or have tried these recipes, do drop a comment below and I’ll get back to you usually within a day.