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Beef Shank Crockpot - Image 2

Slow Cooker Beef Shank

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A hearty and flavorful beef shank dish that cooks low and slow in a crockpot, resulting in tender, fall-off-the-bone meat perfect for a comforting meal.
Course Main
Cuisine American
Keyword Beef Shank Crockpot, Crockpot recipe, slow cooker beef shank, slow cooker recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings

Equipment

  • Slow cooker
  • Large skillet
  • Tongs for searing

Ingredients

  • 2 lbs beef shank bone-in preferred for added flavor
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth low-sodium
  • 1 cup red wine optional, can substitute with more broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp olive oil
  • to taste salt and pepper
  • 2 large carrots sliced
  • 2 stalks celery sliced

Instructions

  • Season the beef shank generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef shanks on all sides until browned, about 3-4 minutes per side. Transfer the shanks to the slow cooker.
  • In the same skillet, add the onion and garlic, cooking until softened, about 3 minutes. Stir in the tomato paste, thyme, and rosemary, cooking for another minute. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then pour the mixture over the beef shanks in the slow cooker.
  • Add the carrots and celery to the slow cooker, ensuring the beef shanks are mostly submerged in the liquid. Cover and cook on low for 8 hours, or until the beef is tender and falling off the bone.
  • Once cooked, remove the beef shanks from the slow cooker and let them rest for a few minutes. Skim off any excess fat from the surface of the sauce. If desired, thicken the sauce by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it into the slow cooker. Cook on high for an additional 15-20 minutes until thickened.
  • Serve the beef shanks with the sauce and vegetables, garnished with fresh herbs if desired.

Notes

Chef's Tips:
• For a deeper flavor, marinate the beef shanks in the wine and herbs overnight before cooking
• Avoid overcooking the beef shanks; they should be tender but still hold their shape
• Serve with mashed potatoes or polenta to soak up the delicious sauce
Food Safety:
• Ensure the beef shanks reach an internal temperature of at least 160°F (71°C) for food safety
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3-4 days