Slow Cooker Beef Shanks with Mushrooms and Potatoes
Indulge in the ultimate comfort food with this Slow Cooker Beef Shanks with Mushrooms and Potatoes recipe, a hearty and flavor-packed dish perfect for cozy evenings. Tender, fall-off-the-bone beef shanks are slow-cooked to perfection alongside earthy cremini mushrooms, baby potatoes, and a fragrant tomato and herb-infused broth. The secret lies in the low and slow cooking process, allowing the rich flavors of dried thyme, rosemary, and a hint of garlic to permeate every bite. With just 20 minutes of prep time and the convenience of a slow cooker, this recipe is as effortless as it is delicious. Garnish with fresh parsley for a vibrant finish, and serve this one-pot wonder as a complete meal that will have everyone coming back for seconds. Ideal for family dinners, meal prep, or entertaining, this savory dish showcases the perfect balance of rustic charm and gourmet flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces beef shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1.5 pounds baby potatoes, halved
- 3 cups beef broth
- 1 14-ounce can diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef shanks dry with paper towels. Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper, then lightly dredge with the flour.
In a large skillet, heat the olive oil over medium-high heat. Sear the beef shanks for 2–3 minutes per side until browned. Transfer the seared beef shanks to the slow cooker.
In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the sliced mushrooms to the skillet and cook for 4–5 minutes, stirring occasionally. Remove from heat and transfer the onion-mushroom mixture to the slow cooker.
Add the halved baby potatoes to the slow cooker, arranging them around the beef shanks.
In a mixing bowl, whisk together the beef broth, diced tomatoes (with their juice), tomato paste, dried thyme, dried rosemary, and the remaining 1 teaspoon of salt. Pour this mixture over the beef, potatoes, and vegetables in the slow cooker.
Add the bay leaf to the slow cooker. Cover with the lid and set the slow cooker to low heat. Cook for 8 hours, or until the beef shanks are tender and the potatoes are cooked through.
Once done, remove the bay leaf. Taste the broth and adjust the seasoning if needed.
Serve the beef shanks, vegetables, and broth in bowls. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 8070 mg | 351% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 28.6 g | ||
| Protein | 285.1 g | 570% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 348 mg | 27% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 8522 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
