Slow cooked marinated beef shank served with vegetables

Tender and Flavorful Slow Cooked Marinated Beef Shank

Name: Tender and Flavorful Slow Cooked Marinated Beef Shank
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1 kg Beef shank (bone-in if possible, choose fresh meat that is bright red with firm texture); 2 tbsp Olive oil (extra virgin preferred for better flavor); 4 pieces Garlic cloves (fresh, peeled); 3 tbsp Soy sauce (low sodium recommended); 125 ml Red wine (dry, optional, can substitute with beef broth); 1 tbsp Worcestershire sauce; 1 tbsp Brown sugar; 1 tsp Dried thyme; 1 tsp Black pepper (freshly ground); 1.5 tsp Salt; 3 pieces Carrots (peeled and cut into chunks); 1 piece Onion (medium, sliced); 250 ml Beef broth (low sodium)

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medium

7 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs8gram

Fat22gram

Protein38gram

Ingredients

Quantity

Beef shank (bone-in if possible, choose fresh meat that is bright red with firm texture)1 kg
Olive oil (extra virgin preferred for better flavor)2 tbsp
Garlic cloves (fresh, peeled)4 pieces
Soy sauce (low sodium recommended)3 tbsp
Red wine (dry, optional, can substitute with beef broth)125 ml
Worcestershire sauce1 tbsp
Brown sugar1 tbsp
Dried thyme1 tsp
Black pepper (freshly ground)1 tsp
Salt1.5 tsp
Carrots (peeled and cut into chunks)3 pieces
Onion (medium, sliced)1 piece
Beef broth (low sodium)250 ml

This recipe shows you how to slowly cook marinated beef shank to get a tender, flavorful dish that melts in your mouth. Using a simple marinade and slow cooking method, this recipe is perfect for home cooks who want a no-fuss, delicious meal. The total cost of ingredients is approximately $15 (13€ / £11 / ₹1200). The dish yields 4 servings, with approximately 450 kcal per serving. It's suitable for a high-protein diet and is moderately complex due to the marinating and slow cooking process. Total cooking time is about 8 hours, mostly unattended, making it very convenient.

Preparation instructions

Prepare the marinade

1In a bowl, mix olive oil, minced garlic, soy sauce, red wine, Worcestershire sauce, brown sugar, dried thyme, black pepper, and salt. This marinade will add depth to the beef flavor.

Marinate the beef shank

2Place the beef shank in a large sealable plastic bag or container. Pour the marinade over the beef, seal, and refrigerate for at least 4 hours, preferably overnight, turning occasionally to coat evenly. Marinating helps tenderize and flavor the meat.

Prepare vegetables

3Peel and cut carrots into large chunks. Slice the onion. Set aside. These will add flavor to the cooking liquid and serve as sides.

Set up the slow cooker

4Remove the beef from the marinade, reserving the marinade liquid. Place the beef shank in the slow cooker with carrots and onion around it. Pour the reserved marinade and beef broth over the beef.

Cook the beef slowly

5Cover the slow cooker and set it to low. Cook for 7 to 8 hours, or until the beef is very tender and can be shredded easily with a fork. The internal temperature should reach at least 70°C (160°F). Slow cooking at low temperature will break down connective tissue and make the meat tender.

Check doneness and safety

6Use a meat thermometer inserted into the thickest part of the beef shank to ensure it reaches at least 70°C (160°F) for safety. The meat should be tender and easily pulled apart with a fork.

Serve

7Carefully remove the beef shank and vegetables from the slow cooker. Serve hot with the cooking juices spooned over the top. Enjoy your tender, flavorful slow-cooked beef shank!

Cooking Tips

1If you don't have a slow cooker, you can cook the beef shank in a heavy Dutch oven in the oven at 150°C (300°F) for about 3-4 hours, covered, turning occasionally.

2To avoid cross-contamination, always wash your hands, cutting boards, and utensils after handling raw beef.

3You can add other root vegetables like potatoes or parsnips if you like.

4If skipping the red wine, extra beef broth or water can be used instead.

Equipment

Slow cooker
Bowl for marinade
Measuring spoons and cups
Knife and cutting board
Meat thermometer

Shopping List

[ ] 1 kg beef shank (bone-in preferred) - approx. $10: Look for fresh, firm, bright red beef shank.
[ ] Olive oil (extra virgin) - approx. $0.50 for required amount: Choose good quality for flavor.
[ ] 4 garlic cloves - approx. $0.20: Fresh is best.
[ ] Soy sauce (low sodium) - approx. $0.30 for required amount.
[ ] 125 ml red wine (optional) - approx. $1: Dry red wine preferred, but can be skipped.
[ ] Worcestershire sauce - approx. $0.20 for required amount.
[ ] Brown sugar - approx. $0.10.
[ ] Dried thyme - approx. $0.15.
[ ] Black pepper - approx. $0.10.
[ ] Salt - approx. $0.05.
[ ] 3 carrots - approx. $0.60: Choose firm, bright orange carrots.
[ ] 1 onion (medium) - approx. $0.40: Select firm onion without soft spots.
[ ] 250 ml beef broth (low sodium) - approx. $1.00.

Total approximate cost: $14.70

FAQ

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

The beef shank is fully cooked when it reaches an internal temperature of at least 70°C (160°F) and is tender enough to shred easily with a fork.

Can I marinate the beef shank for less time?

Yes, you can marinate for as little as 4 hours, but overnight marinating yields the best flavor and tenderness.

Can I use a pressure cooker instead of a slow cooker?

Yes, a pressure cooker can be used and will reduce the cooking time to about 1 to 1.5 hours. Make sure to follow your pressure cooker instructions.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly to an internal temperature of 75°C (165°F) before eating.