Red Wine and Garlic Beef Shanks

Beef, Crockpot, Dinner, Main Dish


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

cups dry red wine (or use organic beef bone broth)

½ cup organic beef bone broth

2 Tbsp balsamic vinegar


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.


Barely served the 3 of us, just a tiny bit leftover. But everybody loved it. Used olive oil instead of avocado oil.