Ingredients
- 3–4 lbs (1.4–1.8 kg) beef or veal shanks, cut into sections
- 2 tbsp olive oil
- 8 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups beef broth
- 1 cup diced tomatoes (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
Instructions
- Brown the meat
- Heat olive oil in a large skillet over medium-high heat.
- Sear the shank pieces on all sides until browned, about 3–4 minutes per side.
- Prepare the slow cooker
- Place onion, carrots, celery, and garlic in the bottom of the slow cooker.
- Add the browned meat on top.
- Mix the cooking liquid
- In a bowl, combine beef broth, tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, oregano, salt, and pepper.
- Pour over the meat.
- Slow cook
- Add bay leaves.
- Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the meat is fork-tender and falling off the bone.
- Serve
- Remove bay leaves.
- Spoon the rich sauce over the meat.
- Serve with mashed potatoes, rice, polenta, or crusty bread.
Optional Finishing Touch
For a thicker gravy, remove 1 cup of cooking liquid near the end, whisk with 1 tbsp cornstarch, then stir back into the slow cooker and cook for 15–20 minutes more.
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 8–10 hours (low setting)