Slow cooked beef shank with herbs and vegetables on a rustic plate

Ultimate Tender Slow-Cooked Beef Shank

Name: Ultimate Tender Slow-Cooked Beef Shank
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4
Cuisine: American
Ingredients: 1.5 kg Beef shank (with bone); 2 pieces Carrots (fresh, peeled and chopped); 2 pieces Celery stalks (fresh, chopped); 1 piece Large onion (fresh, peeled and chopped); 3 cloves Garlic cloves (fresh, minced); 750 ml Beef broth (low sodium); 2 tbsp Tomato paste; 2 tbsp Olive oil; 3 pieces Fresh thyme sprigs; 2 pieces Bay leaves; to taste n/a Salt; to taste n/a Black pepper (freshly ground)

Home Page / Slow Cooker Recipes / Slow Cooking Beef Recipes

easy

4 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs15gram

Fat20gram

Protein40gram

Ingredients

Quantity

Beef shank (with bone)1.5 kg
Carrots (fresh, peeled and chopped)2 pieces
Celery stalks (fresh, chopped)2 pieces
Large onion (fresh, peeled and chopped)1 piece
Garlic cloves (fresh, minced)3 cloves
Beef broth (low sodium)750 ml
Tomato paste2 tbsp
Olive oil2 tbsp
Fresh thyme sprigs3 pieces
Bay leaves2 pieces
Saltto taste n/a
Black pepper (freshly ground)to taste n/a

This ultimate tender slow-cooked beef shank recipe is perfect for home cooks who want a rich, flavorful meal with minimal effort. Using a slow cooker or low oven heat, the beef becomes incredibly tender, ideal for hearty dinners. The ingredients are simple and easy to find, making it a comforting dish for any day. The total cost for the ingredients is approximately $15 USD, €14, £12, or ₹1200. This recipe yields 4 servings, each with approximately 450 kcal. It suits low-fat and high-protein diets. Preparation time is 15 minutes, and cooking time is 4 hours 30 minutes, making about 4 hours 45 minutes total. Difficulty level is easy, great for beginner cooks wanting to impress!

Preparation instructions

Prepare and sear the beef shank

1Pat the beef shank dry with paper towels. Season all sides with salt and freshly ground black pepper. Heat olive oil in a large pan over medium-high heat until shimmering. Carefully add the beef shank and sear it on all sides for about 4 minutes per side until a deep brown crust forms. This step seals in flavor. Transfer beef to slow cooker or heavy duty ovenproof pot.

Sauté the vegetables

2In the same pan, add chopped onions, carrots, celery, and minced garlic. Stir occasionally and cook for 5 minutes until vegetables soften and start to brown, helping develop rich flavor.

Combine vegetables and liquids

3Add tomato paste to the vegetables, cooking for 1 minute while stirring. Pour in beef broth, stirring to combine and scrape up any browned bits from the pan. Pour this mixture over the beef shank in slow cooker or pot.

Add herbs and season

4Add bay leaves and fresh thyme sprigs into the liquid around the beef. Adjust seasoning with salt and pepper as needed. These herbs add great aroma and enhance taste.

Cook slowly and check temperature

5If using a slow cooker, cover and cook on low heat for 6-8 hours until beef is tender and easily pulls from the bone. If using oven, cover pot tightly with lid or foil and cook at 150°C (300°F) for about 4.5 hours. Use a meat thermometer to check internal temperature—it should reach at least 71°C (160°F) for safe eating, but cooking longer at low heat breaks down connective tissues, making beef tender and juicy.

Rest and serve

6Once cooked, remove beef shank and let rest covered for 10 minutes. Remove bay leaves and thyme sprigs from sauce. Serve the tender meat with cooked vegetables and the flavorful broth.

Cooking Tips

1Use a meat thermometer to ensure beef reaches safe internal temperature.

2Do not skip searing the beef as it adds much depth of flavor.

3Avoid cross-contamination by using separate utensils and cutting boards for raw meat and vegetables.

4Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

5You can substitute beef broth with vegetable broth for a different flavor.

Equipment

Large heavy pan for searing
Slow cooker or ovenproof pot with lid
Meat thermometer
Cutting board and knife
Stirring spoon

Shopping List

[ ] Beef shank (1.5 kg) - approx. $10: Choose fresh beef with marbling for tenderness.
[ ] Carrots (2 pieces) - approx. $0.50: Pick firm, bright-colored carrots.
[ ] Celery stalks (2 pieces) - approx. $0.50: Choose crisp, green celery.
[ ] Large onion (1 piece) - approx. $0.30: Use yellow onion for sweetness.
[ ] Garlic cloves (3 cloves) - approx. $0.20: Use fresh garlic for aroma.
[ ] Beef broth (750 ml) - approx. $2.00: Choose low sodium broth for control over saltiness.
[ ] Tomato paste (2 tbsp) - approx. $0.30: Use pure tomato paste without additives.
[ ] Olive oil (2 tbsp) - approx. $0.50: Extra virgin preferred for flavor.
[ ] Fresh thyme sprigs (3 pieces) - approx. $0.50: Many stores sell fresh herbs in small bunches.
[ ] Bay leaves (2 pieces) - approx. $0.20: Dried bay leaves add depth.
[ ] Salt and black pepper - pantry staples.

Total cost approx. $15

FAQ

Can I use a different cut of beef?

Yes, you can use beef chuck or brisket as alternatives, but cooking times might vary.

What if I don't have a slow cooker?

You can slow cook the beef shank in a covered ovenproof pot in the oven at 150°C (300°F) for about 4.5 hours.

How can I tell when the beef is cooked safely?

Use a meat thermometer to ensure the internal temperature reaches at least 71°C (160°F). The meat should also be tender and pull away easily from the bone.

Is it safe to cook beef at low temperatures for a long time?

Yes, slow cooking at low temperatures is safe as long as the internal temperature reaches at least 71°C (160°F) eventually. This method breaks down tough fibers making the meat tender.