• 41 1/2 to 2 inch thick beef shin steaks or shanks (about 3 lbs)
  • sea salt and freshly ground pepper
  • 1/4cupall-purpose flour (or gluten-free 1-for-1 substitution flour)
  • 2Tbspbutter
  • 1small onion (red or yellow or sweet), chopped (1-1/2 cups)
  • 1medium carrot, peeled and cut into 1/4-inch thick rounds (1/2 cup)
  • 1cupdry white wine
  • 2Tbsptomato paste
  • 1Tbspchicken bouillon
  • 2cupswater
  • 5sprigs fresh thyme (1/2 teaspoon dried thyme)
  • 1tspchopped/crumbled dried rosemary
  • 2large cloves garlic, minced (up to 1 tablespoon)
  • 1bay leaf
  • 1Tbspfinely grated lemon zest (optional)
  1. The night before, put flour in a wide, shallow dish. Season the shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.
  2. Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Set shanks aside.
  3. Add the chopped onions, carrots and celery to the pan with another Tablespoon of butter. Saute until soft (8 minutes). Add wine, tomato paste, chicken bouillon to the skillet. Stir in thyme, rosemary, garlic and bay leaf. If this is for tomorrow’s meal, return the shanks to the pan and allow it to cool. (To cool in a hurry, put the covered pan in a sink with an inch or so of water.) Refrigerate overnight.
  4. The next morning, pour the contents of the skillet into the slow cooker. Add the water. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.
  5. If you want the sauce to be thicker, pour the sauce from the slow cooker into a large skillet and return the meat to the slow cooker to keep warm. Simmer sauce over medium heat until reduced to about 2 cups, 10 to 15 minutes.
  6. Season to taste with salt and pepper. Remove the shanks from the slow cooker and place in decorative serving platter. Pour all the juices and sauce from the pot over the shanks. Garnish with optional lemon zest.
  7. Serve with the carb of your choice; e.g., mashed potatoes or rice.
  8. To feed a crowd, do not reduce the sauce. Remove the shanks from the slow cooker and debone them, trimming off excess connective tissue. Punch out the marrow in the center and mix it into the sauce. Cook a pound of noodles, drain and stir into the slow cooker meat and sauce. This will get rave reviews!
Health Hero Farm
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