Beef Shank Stew a La Crock Pot
photo by Kande Kups
- Ready In:
- 9hrs 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 (12 ounce) bottle brown ale or (12 ounce) bottle red ale (Bud or Coors just isn't going to hack it.You need a real robust beer. The alcohol cooks away, we're)
- 1 (6 ounce) can tomato paste
- 1⁄4 cup Wondra Flour
- 1⁄4 teaspoon kosher salt
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon fresh ground black pepper
- 4 cloves garlic, minced
- 2 yellow onions, thinly sliced
- 2 stalks celery, sliced 1/4 inch thick
- 1 1⁄2 lbs baby red potatoes, quartered
- 1⁄2 lb button mushroom, quartered (I've used 3-4 dried Shiitaki mushrooms, soaked in warm water 'til tender then sliced.)
- 1⁄2 lb baby carrots, halved lengthwise (quarter the big ones)
- 2 1⁄2 lbs beef shanks, trimmed of fat
- 2 lemons, zest of, of
- 2 lemons, juice of
directions
- During hot weather move the crock pot into the shade on the patio.
- No need to work the AC more than necessary.
- In a mixing bowl combine Ale and Tomato Paste, whisk'til well mixed.
- Whisk in the Wondra, Salt, Red chilies, Pepper, and Garlic.
- Mix well.
- Pour into crock pot.
- Set heat on low.
- Stir in Onions, Celery, Potatoes, mushrooms, and Carrots.
- Work Beef Shanks down under the surface of the broth.
- Cover, cook on low for 9 hours,'til beef is tender.
- Stir a bit of Lemon zest and juice into each bowl before serving.
- This goes well with hot, buttered, corn sticks (My recipe#74650) and several cold beers.
- May be eaten while alone but not recommended.
- It's much better with company.
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Reviews
-
I made some changes based on ingredients I had at home, specifically, I had no beer, ale or otherwise. In lieu of beer, I used 1/2 roasted tomato sauce (from a can of whole roasted Miur Glen tomatoes) and 1/2 onion stock. I used everything else in the recipe, and cooked the living daylights out of the meat. It was delicious! A great way to cook an inexpensive cut of meat. I was concerned my crock pot was going to scorch the meat, et al, even at the low setting, so about half way through (4 hrs), I dumped some ice in. I'll make it again, and maybe next time I'll get some ale!
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.