Beef Shanks are great when slow cooked. This original recipe came from an Australia Womens Weekly Cookbook and has been modified slightly. This recipe is perfect on a cold day!
Hints & Tips
- Ask your butcher toe cut the beef shanks into equal pieces. As an alternative, use beef osso buo.
- You can use dry red wine instead of port.
- GF, DF.
- Category: Beef, Dairy Free, Gluten Free, Main Course
Ingredients
- 2 tablespoons Olive Oil
- 3 teaspoons Grated Lemon Rind
- 1 cup Fresh Basil, Chopped
- 1 tablespoon Light Brown Sugar
- 8 Sprigs Thyme
- 400 grams Tin Diced Tomatoes
- 1/2 cup Balsamic Vinegar
- 1 cup Port
- 1/2 cup Beef Stock
- 2 Stalks Celery, Trimmed & Thickly Sliced
- 2 Large Red Onions, Thickly Sliced
- 2 1/2 kilograms Beef Shank, Cut into 8 Pieces
- 1/2 cup Seeded Black Olives
Instructions
- Heat olive oil in a large frying pan. Cook beef in batches until browned all over. Set aside.
- Add onions to the pan and cook until golden brown.
- Place the onions in the base of a 4.5l slow cooker.
- Place the beef on top, arranging in layers.
- Add celery, stock, port, vinegar, tomatoes, thyme and sugar to the slow cooker.
- Cook, covered, on low for 8 hours.
- Stir in basil, rind and olives with salt and pepper to taste. Cook for a further 30 minutes.
- Serve Immediately.
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