Winterfest Slow Cooker Beef Shanks
Embrace the cozy flavors of winter with this deliciously hearty Winterfest Slow Cooker Beef Shanks recipe, the ultimate comfort food for chilly days. Tender, fall-off-the-bone beef shanks are braised to perfection in a medley of aromatic vegetables, robust red wine, and a savory beef broth infused with fresh herbs like rosemary and thyme. This slow-cooked masterpiece requires minimal prep but rewards you with hours of flavor-building magic, filling your home with an irresistible aroma. Served with creamy mashed potatoes or crusty bread, it’s the perfect centerpiece for a family gathering or a laid-back dinner. Whether you're seeking a festive dish or an easy yet elegant meal, this recipe delivers rich, melt-in-your-mouth indulgence that’s impossible to resist.
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Recipe Information
Ingredients
- 4 pieces beef shanks
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 medium, sliced into rounds carrots
- 3 medium, chopped celery stalks
- 4 minced garlic cloves
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- optional mashed potatoes or crusty bread (for serving)
Instructions
Pat the beef shanks dry with paper towels and season generously with salt and black pepper on both sides.
Dredge the beef shanks in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef shanks on both sides until browned, about 3-4 minutes per side. Transfer the seared shanks to the slow cooker.
In the same skillet, add the diced onion, sliced carrots, and chopped celery. Cook until softened, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the red wine and scrape the bottom of the skillet to deglaze, loosening any browned bits. Allow the wine to simmer for 2 minutes.
Transfer the vegetable and wine mixture to the slow cooker over the beef shanks.
Add the beef broth, rosemary sprigs, thyme sprigs, bay leaf, salt, and pepper to the slow cooker.
Cover the slow cooker and cook on low for 7 hours, or until the beef is tender and falling off the bone. Alternatively, cook on high for 4-5 hours.
Once finished, remove the beef shanks from the slow cooker and skim off any excess fat from the surface of the sauce if necessary.
Serve the beef shanks with the rich, flavorful sauce spooned over the top. Pair with creamy mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 6654 mg | 289% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 39.2 g | ||
| Protein | 272.5 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 7479 mg | 159% | |
*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.
