This is a great slow cooker recipe that I made during the latest snow storm. This was our Sunday dinner. I didn’t run to the store for bread and milk and toilet paper. I ran to the store for beef shanks and root beer. That’s perfectly normal, right?
I started this around noon and went about my day while the Crock-Pot did most of the work.
Active Cooking time: 30 minutes
Total time: 4-5 hours.
1 – 12 oz bottle root beer
2 small onions quartered
1/4 cup apple cider vinegar
1 tablespoon of paprika
1 – 14.5 oz can low sodium diced tomatoes
4 beef shanks
Salt and pepper
1/2 cup of cold water
1 tablespoon corn starch
Pat beef shanks dry and season with salt and pepper
Heat some oil in a pan and sear both sides thoroughly, about 4 minutes per side
Place onions in the bottom of the slow cooker. Add the root beer, paprika, apple cider vinegar and tomatoes. Stir to combine then add beef shanks.
Cook on low for 4-5 hours.
Remove shanks and set aside. Tent foil over plate to keep the shanks warm.
Pour the gravy in a pan and boil until it’s reduced by about a third – roughly ten minutes. Dissolve corn starch into water and add to gravy. Simmer for another 5 to 8 minutes. Strain into a bowl or gravy boat. Line platter with strained tomatoes and onions from the gravy and add the shanks.
Pairs great with Mushroom and Barley Creamy “Risotto”
Magilla rating: 9