Slow Braised Beef Shanks
Beef shanks $2.91 @ Food4Less
Tomato paste $0.25 @ Big Lots
Frozen Peas ½ of a 10 ounce bag $1.98 @ Food4Less = $0.99
1 cup chopped carrots (3 carrots) $0.48 @ Food4Less
1 cup sweet red wine $5.99 for 750ml bottle =$1.89
*Note: I love St. James Winery brand, but you can use your favorite brand. Just remember that if you would not drink it straight, it will not taste good in a dish either.*
1 teapoon Dijon mustard (on hand)
salt and pepper (on hand)
vegetable oil (on hand)
garlic powder (on hand)
basil (on hand)
Total: $6.52
Start by heating your skillet over high heat and add a splash of oil. A tablespoon should do it. You want it smoking hot.
While you wait for the smoke, start salting and peppering both sides of the shanks.
Sear both sides of the shanks, about 3 minutes per side. This will boost the flavor tremendously, but if you’re feeling lazy, you may skip this step.
This is how the seared shanks should look. It is fine that the marrow is still raw, it will cook through in the slowcooker.
Fit the shanks into the slowcooker and scatter about ½ teaspoon each garlic powder and basil over the shanks.
Open the can of tomato paste and smear over the shanks as evenly as possible.
Now add the Dijon mustard and swirl into the tomato paste.
Pour the wine over the shanks.
Now scatter in the peas and carrots.
Set the slowcooker to low and leave it alone for a minimum of 6 hours, but it’s so good after it has cooked for 8-10 hours. Mmmmmm, Like butter, baby!
It is done! This is how it should look. You may serve it as a stew by ladling into bowls or you may use tongs to get the shanks out to serve as a main dish with a side such as rice, mashed potatoes, polenta, or couscous.
