Beef Shank Stew a La Crock Pot
Ready In: 9 hrs 30 mins
Serves: 6-8
Ingredients
- 1 (12 ounce) bottle brown ale or 1 (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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