Red Wine and Garlic Beef Shanks
Beef, Crockpot, Dinner, Main Dish
Ingredients
2 Tbsp avocado oil
4 lb beef shanks, trimmed
¾ tsp kosher salt
¾ tsp pepper
8 cloves garlic, minced
2 onions, chopped
2 stalks celery, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1 bay leaf
4 sprigs fresh thyme
1 tsp dried rosemary
3 Tbsp arrowroot
1½ cups dry red wine (or use organic beef bone broth)
½ cup organic beef bone broth
2 Tbsp balsamic vinegar
Directions
Heat oil in a large skillet over medium-high heat; sprinkle beef with salt and pepper.
Cook beef shanks, in batches, 2 to 3 minutes per side or until browned; transfer to a 6- to 7-quart slow cooker.
Add garlic, onions, celery and carrots to pan; cook 5 to 6 minutes or until tender; transfer to slow cooker.
Add bay leaf and remaining ingredients to cooker.
Cover and cook on LOW 6 to 8 hours or until beef is very tender.
Discard bay leaf and thyme sprigs before serving.
Notes
Barely served the 3 of us, just a tiny bit leftover. But everybody loved it. Used olive oil instead of avocado oil.