Description
This slow-cooked beef shank recipe features tender, flavorful meat simmered in nourishing bone broth with aromatic vegetables and herbs. Perfect for a comforting, hearty meal that highlights the rich taste of slow-cooked beef combined with wholesome ingredients.
Ingredients
Scale
Beef and Broth
- 2 pounds beef shank
- 4 cups bone broth
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Prepare the slow cooker: Place the 2 pounds of beef shank into the slow cooker, ensuring it’s spread out evenly.
- Add the broth: Pour 4 cups of bone broth over the beef shank to cover the meat and act as the cooking liquid.
- Add vegetables: Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the slow cooker, distributing them around the beef evenly.
- Season: Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of thyme, and 1 teaspoon of rosemary over the ingredients for balanced seasoning.
- Slow cook: Cover the slow cooker with its lid and cook on the low setting for 8 hours, or until the beef is fork-tender and easily shredded.
- Shred and combine: Once cooking is complete, remove the beef shank, shred the meat using forks, then return the shredded beef to the broth and vegetables before serving to blend the flavors.
Notes
- For a richer flavor, use homemade bone broth or a high-quality store-bought version.
- If you prefer a thicker broth, remove the beef and vegetables after cooking and simmer the broth on the stovetop until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop or microwave.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- To make this dish gluten-free, ensure bone broth and seasonings contain no gluten additives.
