Slow Cooker Beef Shanks

Do you want beef meat that melts in the mouth? Our slow cooking beef stalls offer a rich and indulgent flavor with minimal effort.

Having lived in cold climates, for years we have made abundant meat sauces from cheap cuts. Braise cutting stems often in a velvety red wine and tomato sauce until they literally fall. So, we destroyed the meat and mix it in that sauce rich in flavor, creating a dish that is pure comfort in each bite.

A bowl of rich beef legs slowly cooked with cheese and grated herbs, accompanied by creamy potatoes, set on a rustic table with autumn decorations in the background.

What are beef stems?

The beef stems are cut by the cow leg and are known for their rich marblement and a large piece of connective tissue that runs in the middle. If slowly cooked (braised), this hard cut turns into a tender and tasty meal, with the marrow that adds a buttery consistency to the sauce.

Because you will love this recipe

Slow -cooking beef stalks, often compared to Bone Buco, create a rich and satisfactory meal without a lot of confusion. The slow cooking process tends beef to perfection, instilling it with the flavors of red wine, fresh herbs and San Marzano tomatoes. It is the perfect dish to close after an intense day.

This recipe shows that with a little patience and the right technique, a cut at affordable prices can become a luxurious meal. Prepare to fill your home with appetizing aromas and discover your new favorite comfort food.

Ingredients for a slow -cooked beef stem: raw stems on a tray, carrots, celery, garlic, onion, herbs, tomato paste, canned tomatoes, salt, pepper and a bowl of sauce on a surface of black tiles.

Ingredients for beef stems in the slow pot

Owt -cut beef stems: 1 “thick slices – We ordered ours Porter Road.
Vegetables: Chopped onion, 2 stalks of celery in cubes, 2 cubic carrots
Aromatic: 6 chopped garlic carnation
Condiment: Salt and pepper to taste
Tomato base: 2 tablespoons of tomato tomato, 28 oz cans of tomatoes of San Marzano
Liquids: 1 ½ cup of red wine, 1 tablespoon of balsamic vinegar
Herbs: 1 bay leaf, fresh rosemary, fresh thyme, chopped parsley on outline

Replacements

Wine: Replace with beef broth if you prefer a non -alcoholic version.
Tomatoes: Can’t find San Marzano? Use any good quality canned tomatoes.
Herbs: No fresh grass? Use dried, but halves the quantity as they are more concentrated.

How to prepare slow cooking beef shines

Brown beef: In the reduced setting of the slow cooking pot or a pan, scald the beef ranges until both sides are golden and set aside.
Sautéé Vertbles: Cook the onion, celery and carrot in beef drips until they are soft. Add the garlic and mix for 30 seconds.
Deglaze: Stir in tomato paste, then deglaze with red wine.
Slow cook: Transfer everything to a slow pot. Add tomatoes, vinegar and bay leaf. Top with beef stems and fresh herbs. Cook the bass for 8-10 hours.
Final touches: Remove the stems, destroy the meat and return to the stove. Serve on the choice of the side.

A saucepan of slow pot with bone beef, seasoned with fresh herbs, in a rich brown sauce. — Cook slowly until the beef falls easily with a fork.

Tips for this slow cooking beef recipe

Browning is the key: Do not jump the gilding of the stems: it is essential for that deep and rich flavor.
Flavors at the level: The addition of fresh herbs towards the end of cooking will illuminate the flavors of the dish.
No slow hob? This recipe works perfectly also in a Dutch oven. Take a look at ours Boco Boco Boco Brasata recipe For the steps.

Two bowls of stem with a slow cooking pot on roasted pasta puree and herbs on a wooden table, surrounded by autumn leaves and artichokes, with a couple of spoons on the side.

How to serve slow cooking beef legs

For a comforting meal, serve these succulent beef ranges on a bed of creamy polenta, mashed potatoes, noodles for eggs or roasted pastries and a fresh green salad. Not even one side of crunchy bread to support the sauce.

Matching wine

A bold red wine like a Barolo oa Shiraz It is wonderful for a perfect combination with your beef stalks cooked at cooking. These wines are magnificently complete the rich flavors of the meat and tomato sauce.

How to keep and heat

Keep the leftovers in an airtight container in the refrigerator for a maximum of 3 days.

To heat: Heat the beef stems in a pan covered over low heat, stirring occasionally to heat evenly. Or, you can warm them in the oven at 275 ° F, covered, to keep everything tender and humid.

Bowls of beef stalk cooked slow with herbs on creamy polenta, garnished with rosemary, set on a braided mat with decorative leaves and artichokes.

Slower pots in pots

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These cross -legged legs will subsequently subsequently bears a red wine and tomato sauce until it practically melts, creating a indulgent dish that is both rustic and refined. Once destroyed and mixed in the velvety sauce, this classic comfort food offers deep and complex flavors with minimal practical effort.

Cooking methodsPrevent the screen from going to sleep

Sear the beef stems

Start by setting the terracotta pot. If yours does not have this setting, preheat a large pan over medium-high heat.
By browning beef stalks on both sides, about 5-7 minutes a side.
Set aside.
Fry the onion, celery and carrot in the drips of beef reserved until they are soft, from 5 to 7 minutes.
Season with a pinch of salt and pepper.
Add the chopped garlic and cook for 30 seconds more, until not aromatic.
Then mix the tomato paste and cover the vegetables.
Add the red wine carefully, mixing in the vegetable mixture.
Add the San Marzano tomatoes to the slow pot together with balsamic vinegar and bay leaf. Mix to unite.

Slowly cook beef stems

Nasting the beef stems in the liquid and add the fresh herbs to the top.
RESTS CHROCKPOT control to slow down the kitchen.
Cover and cook low for 6-8 hours at the top or 8-10 hours at low, until the meat brandishes easily with two forks.

Destroy meat

Remove the stems from the slow pot and discard the fat.
Destroy the meat in small pieces.
Use the teeth of the fork or a butter knife; Make sure to collect any bone marrow in the stem.

Serve

Mix the meat in the sauce and serve immediately on crushed roasted tablets, mashed potatoes, polenta or pasta.
Garnish with chopped fresh parsley, thyme and parmesan.

Course: Main plan

Kitchen: American, French