Crock-Pot Beef Shank Special

Name: Crock-Pot Beef Shank Special
Cuisine: American
Ingredients: 1 large Yellow onion; 1 tbsp Butter; 2 lb Beef Shank; 1 as needed Salt and pepper; 1 as needed Flour; 1 as needed Olive oil; 20 ml Sherry; 1 quart Beef broth; 6 small Potatoes, quartered; 10 each White mushrooms, washed and quartered

Ryan Goodwin @cook_3814251

San Francisco, California

I saw some beef shank at the store. Never cooked beef shank before. Seemed like a good idea. It's got a chunk of marrow bone in it, so the Crock-Pot was an easy decision. Turned out pretty awesome. The little lady served it over rice with avocado.

Ryan Goodwin @cook_3814251

San Francisco, California

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Ingredients

1 largeYellow onion
1 tbspButter
2 lbBeef Shank
1as needed Salt and pepper
1as needed Flour
1as needed Olive oil
20 mlSherry
1 quartBeef broth
6 smallPotatoes, quartered
10 eachWhite mushrooms, washed and quartered

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Steps

1

Place onion and butter in a Crock-Pot on LOW. Cook, stirring occasionally, until slightly caramelized.
2

Season beef shank with salt and pepper. Dredge in flour.
3

Heat oil to nearly smoking in a heavy skillet.
4

Brown beef shank on both sides, turning often.
5

Transfer to Crock-Pot.
6

Deglaze skillet with sherry. Pour over beef shank.
7

Add beef stock.
8

Go through your stores and see if you can't find anything else that belongs in the pot. I added a little miso and a rind of Grana Padano.
9

Cover and cook overnight on LOW.
10

Skim fat (save it though, because it tastes great).
11

Add mushrooms and potatoes. Cover and cook until tender.
12

Taste and adjust.