Winterfest Slow Cooker Beef Shanks

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.

• Ready In: 6 hrs 15 mins
• Serves: 4

Ingredients

• 8  carrots, cut in quarters
• 4  onions, cut in quarters
• 2  turnips, peeled and diced
• 1  rutabaga, peeled and diced
• 6  potatoes, cut lengthwise
• 2  bay leaves
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon fresh coarse ground black pepper
• 4  slices beef shank, 1-inch thick
• 2 -3  tablespoons flour
• 1  cup beef broth
• 2  tablespoons cornstarch
•  salt

Directions

1. In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga, potatoes, bay leaf, pepper and thyme.
2. Coat beef shanks with flour, place on top of veggies in a single layer.
3. Pour in broth.
4. Cover and cook at low setting until beef is so tender it pulls away from bones 6 to 8 hours.
5. Carefully lift beef and veggies to warm deep platter and keep warm.
6. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water).
7. Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min).
8. Season to taste with salt.
9. Spoon a little of the sauce over beef and veggies.
10. Serve remaining sauce in a bowl to add to taste.
11. Makes 4 servings.