I was recently watching a cooking show about braising tougher cuts of meats, and wanted to try it. I’d never cooked beef shanks before, and even had a little trouble finding them at a regular grocery store. I did manage to track some down at an Asian market near by. They were really reasonably priced -like $4.80 for the 2.4 lbs I bought. This turned out to be really tasty, and would be a perfect winter evening meal. We had it with caesar salad and garlic bread…and of course we had to use up the left over wine. 😉 If you’re looking for a hearty slow-cooker meal, then give this one a try. As soon as you come through the door, the lovely winey, beefy, goodness smell will rise up to meet you.
Braised Beef with Tomatoes, Spinach, Mushrooms and Pasta
- Beef Shanks (I used 2.5 lbs of stewing beef shanks, but next time I’d use more -a lot of it was bone and I’d try the beef shank steak cut which might have been more meaty)
- olive oil
- 1 red onion, cut in slices
- 3 cloves minced garlic
- 1 small package mushrooms, cut in half
- 1 can tomatoes
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried basil
- 1 tbsp sugar
- salt and pepper
- 1 small package of baby spinach leaves
1. Brown the beef shanks in oil over high heat.
2. Put the browned shanks into a crock pot, along with the sliced onions, garlic, mushrooms, bay leaves, basil, salt and pepper, and sugar. Pour the tomatoes over top.
3. Deglaze the pan used to brown the beef shanks with the wine. Then pour it over the crock pot ingredients.
4. Cook on low for 8-12 hours. Ten minutes before serving stir in the spinach.
5. Serve with pasta, cooked according to the package directions.
Leftovers were great the next day too. 😉
With a dinner like this cooking away in the slow cooker, life really is a party!