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