A terrific way to use that 'odd' cut of beef. Traditionally in my family these were the ingredients to make a hearty beef soup for a cold winter day. Over the years it has been adapted to a full course meal but still served on those cold winter days.
Provided by Cheerrios
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga, potatoes, bay leaf, pepper and thyme.
- Coat beef shanks with flour, place on top of veggies in a single layer.
- Pour in broth.
- Cover and cook at low setting until beef is so tender it pulls away from bones 6 to 8 hours.
- Carefully lift beef and veggies to warm deep platter and keep warm.
- Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water).
- Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min).
- Season to taste with salt.
- Spoon a little of the sauce over beef and veggies.
- Serve remaining sauce in a bowl to add to taste.
- Makes 4 servings.
Nutrition Facts : Calories 392.9, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 291.3, Carbohydrate 89.4, Fiber 13.3, Sugar 15.1, Protein 10.1
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