Close-up of crispy slow-cooked beef shank served with herbs and vegetables

Crispy Slow-Cooked Beef Shank: Tender, Flavorful Perfection

Name: Crispy Slow-Cooked Beef Shank: Tender, Flavorful Perfection
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4
Cuisine: American
Ingredients: 1 kg beef shank, bone-in (choose fresh, firm meat with a healthy red color); 1 tsp salt (preferably kosher or sea salt); 0.5 tsp black pepper, freshly ground; 2 tbsp vegetable oil (for searing, use an oil with a high smoke point); 1 large onion, sliced; 2 medium carrots, peeled and cut into chunks; 3 pieces garlic cloves, minced; 500 ml beef broth (use low sodium if possible); 3 sprigs fresh thyme (optional, for aroma); 2 pieces bay leaves

Home Page / Slow Cooker Recipes / Slow Cooking Beef Recipes

medium

3 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat25gram

Protein40gram

Ingredients

Quantity

beef shank, bone-in (choose fresh, firm meat with a healthy red color)1 kg
salt (preferably kosher or sea salt)1 tsp
black pepper, freshly ground0.5 tsp
vegetable oil (for searing, use an oil with a high smoke point)2 tbsp
onion, sliced1 large
carrots, peeled and cut into chunks2 medium
garlic cloves, minced3 pieces
beef broth (use low sodium if possible)500 ml
fresh thyme (optional, for aroma)3 sprigs
bay leaves2 pieces

This recipe shows you how to transform beef shank into a melt-in-your-mouth dish with tender meat and a crispy crust using slow cooking. Beef shank is a budget-friendly cut that, when cooked slowly, becomes wonderfully flavorful and tender. With straightforward steps and common ingredients, this recipe is perfect for home cooks of all levels. The total ingredient cost is approximately $12 USD, €11, £9, and ₹900. The estimated caloric content per serving is 450 kcal. This dish fits well within a hearty omnivore diet. The cooking difficulty is medium due to the slow cooking and searing process, and the total time required is 4 hours. Safety is paramount; the beef should reach an internal temperature of at least 71°C (160°F) to be safe for consumption. Avoid cross-contamination by using separate cutting boards for raw beef and other ingredients and washing hands thoroughly after handling raw meat.

Preparation instructions

Prepare the beef shank

1Pat the beef shank dry with paper towels to remove excess moisture. This helps achieve a nice crispy sear. Season all sides generously with salt and black pepper. Dry seasoning will also enhance the searing process.

Sear the beef shank

2Heat vegetable oil in a large heavy-bottomed pan over medium-high heat until shimmering. Place the beef shank in the pan and sear each side for about 4 minutes until a deep golden-brown crust forms. This caramelization locks in the juices and adds flavor.

Prepare aromatics

3Remove the beef shank and set aside. In the same pan, add sliced onions, carrots, and minced garlic. Sauté for about 5 minutes until softened and fragrant. This builds the base flavor for the slow cooking liquid.

Deglaze and slow cook

4Add beef broth to the pan to deglaze, scraping up all browned bits from the bottom. Return the beef shank to the pan. Add fresh thyme and bay leaves. Bring the liquid to a simmer, then cover the pan with a tight-fitting lid and reduce heat to low. Cook slowly for 3 to 3.5 hours, until the meat is very tender and falling off the bone. Use a kitchen thermometer to ensure the beef reaches an internal temperature of at least 71°C (160°F) for safety.

Crisp the beef shank

5Once cooked, carefully remove the beef shank. Preheat your oven grill (broiler) or a skillet. Place the beef shank under the grill or in the hot skillet for 3-5 minutes per side to create a crispy outer layer. Watch closely to avoid burning.

Serve and enjoy

6Let the beef shank rest for 5 minutes after crisping, then slice and serve with the vegetables and pan juices. Enjoy your delicious, tender, and crispy slow-cooked beef shank!

Cooking Tips

1If you do not have fresh thyme, dried thyme can be used instead (1 tsp).

2Always use a food thermometer to check the internal temperature of cooked meat for safety - for beef, aim for at least 71°C (160°F).

3To avoid cross-contamination, use separate cutting boards and knives for raw meat and vegetables, and wash your hands thoroughly after handling raw beef.

4You can substitute beef broth with chicken broth or vegetable broth if preferred, but beef broth adds more richness.

5For a smoky flavor, add a teaspoon of smoked paprika to the seasoning.

Equipment Needed

Heavy-bottomed pan with lid
Kitchen thermometer
Tongs
Sharp knife
Cutting board
Oven grill (broiler) or skillet for crisping
Measuring spoons
Wooden spoon or spatula

Grocery Shopping List

[ ] Beef shank, 1 kg (~$9) - Choose fresh, firm, red meat with white fat marbling.
[ ] Onion, 1 large (~$0.50) - Pick firm onions with dry, papery skin.
[ ] Carrots, 2 medium (~$0.40) - Select firm, bright-colored carrots.
[ ] Garlic cloves, 3 pieces (~$0.20) - Choose plump, firm cloves without sprouting.
[ ] Beef broth, 500 ml (~$2) - Opt for low-sodium for better control over seasoning.
[ ] Fresh thyme sprigs, 3 (~$1) - If unavailable, use dried thyme.
[ ] Bay leaves, 2 pieces (~$0.30) - Check for whole leaves without damage.
[ ] Vegetable oil, 2 tbsp (little cost) - Use a high smoke point oil like canola or sunflower.

Total estimated cost: $13.40

FAQ

Can I use a slow cooker instead of stove top for this recipe?

Yes, after searing the beef shank and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.

How do I know when the beef shank is fully cooked?

Use a food thermometer to check the internal temperature; it should reach at least 71°C (160°F). The meat should also be very tender and easily pull away from the bone.

Can I prepare this dish in advance?

Absolutely! The beef shank tastes even better the next day as flavors develop. Store leftovers in an airtight container in the fridge for up to 3 days.