Slow Cooker Beef Shank in Red Wine
Ingredients
2 lbs Cross Cut Beef Shanks
10 Cloves of Garlic
2 Onions, peeled and chopped
1 Stalk Celery
1 Bay Leaf
1 Sprig Rosemary
1 Bottle Red Wine
4 cups Beef Broth
2 tbsp Balsamic Vinegar
Oil
Salt
Pepper
Directions
Bring the beef shanks to room temperature. Season with salt and pepper.
Heat oil in a heavy skillet on medium high heat.
Sear the beef shanks for about 7 minutes a side. Remove from pan.
Cook the onion, garlic, and celery in the same pan as the beef shanks on medium heat for about 15 minutes, stirring occasionally.
Add the bay leaf, rosemary, wine, and beef broth. Bring to a boil then lower heat and simmer for about 20 minutes. (The liquid should reduce by 1/3).
Put the beef shanks, vegetables, and sauce into the slow cooker. Cover and cook for 6-8 hours on low.
7. Serve over polenta or pasta.