How to Cook Cross Cut Beef Shank

Who loves when dinner cooks itself? I know I do, which is why I use my slowcooker then often!

Beef shanks are so rich and absolutely PERFECT for you slow cooker- plus they are inexpensive. A dinner that cooks itself and it's budget friendly to boot? I'm in, how about y'all?

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Why Beef Shank Cross Cuts?

On top of all the time and money perks, a beefiness shank is a super food rich cut of beefiness. The bones are total of marrow, high in iron and fat. This contributes to the richness and amazing broth you get in this dish.

You can notice beef shanks or beef cross cuts, they go by both names, at my favorite beef delivery service Crowdcow or at the store by looking for beefiness shank cantankerous cutting. They also get really great with a assuming crimson wine, like a cab or fifty-fifty a syrah. Date night anyone?

Have you heard of a beef shank cantankerous cut earlier? Simply put this cut is a cantankerous section of the leg. A beef shank cantankerous cut is generally four to 6 inches wide and around 2 inches thick.

If you purchase your beefiness in bulk directly from a farm I suggest requesting they cut two inch thick cuts. So you get a lot of meat in each shank and not just os.

The shank is perfect for slow cooking, and has a very rich, savory, umami flavor. Since it has a big hunk of bone in it, you get a rich stock leftover from cooking. I'll tell y'all exactly what to do with that leftover stock as well! Don't throw it away.

The broth and drippings in this recipe makes the about flavorful gravy or pan sauce of your life, believe me yous won't want to miss information technology!

Other Beef Shank Cross Cutting Recipes

Get the beef shank soup recipe here.

Uncomplicated, and rich beef shank soup!

Beef Shank Cantankerous Cut Recipe in Summary:

Let's get cooking- The Beef Shank Cross Cut Recipe!

• Brown the shanks first for a more meaty flavor
• Slow cooking ways autumn off the bone tender effect!
• Wine adds an amazing depth of flavor to the final sauce- use a wine you would drink, or sub for beef broth
•  A few fresh ingredients let the beef shine
• Save the cooking liquid for an amazing sauce!

Prep Fourth dimension 8 hours

Cook Time 20 minutes

Full Time 8 hours 20 minutes

Ingredients

• two beef shank cross cuts
• 1 carmine onion
• 5 cloves garlic
• 2- 3 tsp cooking fat of option
• 1 pound small red potatoes
• 1 cup crimson wine (you can employ water or broth instead)
• three cups water
• one i/ii tsp salt divided + 1 compression for the sauce
• 2 tsp arrowroot pulverization for the optional sauce
• 1 tsp butter for the optional sauce

Instructions

1. In a big skillet heat the cooking fat ( butter, coconut oil, lard etc..) over medium heat.
2. Unwrap the shanks and sprinkle one-half the salt on them.
3. Add the shanks to the hot pan. Cook for seven minutes and flip. Cook for another vii minutes. They should exist golden dark-brown
4. While the shanks are cooking, die up the red onion and garlic. I used fairly minor pieces. Look at the photos for help on size!
5. Quarter your red potatoes.
6. Once the shanks are done, put them in your tedious cooker. I tried to make mine encompass the lesser of the cooker.
7. In your skillet, still over medium oestrus, slowly pour in the cup of wine. With a spatula or wooden spoon, gently scrape whatever bits off the lesser of the pan. Allow melt for about 3 minutes, then cascade over the beef in the slowcooker.
8. Add the 3 cups of h2o. The water should almost cover the shanks. You want a flake peaking out over the meridian.
9. Add the garlic and the ruddy onions.
10. Finally add the potatoes on top of everything so they are mostly out of the cooking liquid. Sprinkle with the other half of your salt.
11. Allow everything cook on low for well-nigh 8 hours.
12. After viii or so hours, remove the meat and veggies to a serving dish. You can serve this dish bone in, or shred the beef off the bone. It will be very tender and shred easily.
13. For the optional sauce, pour the liquid left in the cooker through a sieve into a basin. Add one tablespoon drippings to a pan and plow to medium heat. Add almost ii tsp arrowroot powder to the pan and a teaspoon of butter. Mix the butter with the powder with a whisk until a paste forms. Slowly pour in the remaining liquid stirring equally yous add it. Become ho-hum when adding and then your sauce won't get clumpy. Stir, stir, stir!
14. Once all the liquid has been added, leave the sauce over medium heat until it reduces. I boiled my sauce for about xv minutes. If yous want to utilize the cooking liquid without arrowroot powder- cook down until the liquid reduces past almost half. Add a pinch of table salt towards the cease of cooking!
15. I store my sauce in a pitcher in the fridge and the meat and veggie in an closed container. Should keep for about a week!

Notes

You can hands chop the veggies, and chocolate-brown the meat the dark before and then get everything into the slowcooker in the morning!

Helpful Equipment- splatter screen, sieve, slow cooker- I similar a programmable one like this one

Recommended Products

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Nutrition Information:

Yield:

iv

Serving Size:

1/4 recipe
Amount Per Serving: Calories: 367

I shared this flick + other keto, health, life updates, and stuff I am eating, doing or learning on Instagram @HeathersRealFood follow me there and tag me when you make a recipe!

I hope you enjoyed this beef shank cross cut recipe!

P.S. if you are looking for another favorite meat and potatoes type of meal- endeavour my center of round! It makes the perfect Dominicus dinner and the leftovers are killer sliced roast beef for later in the week!

Thanks,

Heather

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