Have you ever prepared beef shanks? If not, do not be intimidated. This leg portion of the cow is quite easy to cook. Keep in mind, however, that it is fatty, boney, and includes a muscle that’s been in constant use, so the preferred cooking method is low, moist heat over a long period of time. Hello, crock pot!
First and foremost, if you are cooking beef shanks, I highly recommend using quality shanks. A good place to go is Rabbit Ridge Farms, a local farm about an hour north of Little Rock in Bee Branch. You can either go directly to the farm for meat pickups or order online. And no worries, if an item is sold out, just know the crew frequently restocks various cuts.
As for the recipe, it is very easy to make, includes only a few ingredients, and will have your house smelling fantastic throughout the day.
Start out by browning each side of the shank in a pan with a little butter. Transfer the shanks to your crockpot, then add another tablespoon of butter, along with onion, garlic, salt, pepper, Italian herbs seasoning, and beef broth, to your already hot pan. Heat through, then pour the contents in the pan to the crockpot.
Set on Low for eight hours, and you are good to go.
Once the shanks are finished cooking, my preference is to remove them from the pot and let cool for an hour. Next, separate the bits of succulent meat from the bigger pieces of fat and bone. At this point, you may even choose to shred the meat. Add the meat back the liquid contents of the crockpot and heat for 10-15 minutes.
I prefer to eat the shank meat over mashed potatoes, but rice works just as well.
Enjoy this recipe from My Productive Backyard.
- 2 Tbsp butter or coconut oil
- 6 pounds beef shanks
- Salt and pepper to taste
- 1 onion, chopped
- 1 Tbsp minced garlic
- 2 cups beef broth
- 2 tsp Italian herbs
1. Melt butter or coconut oil in electric skillet on medium heat. Place shanks in skillet and season with salt and pepper.
2. Cook 4-5 minutes on each side, seasoning again when you flip them over.
3. Place shanks in greased crock pot.
4. Add onion, garlic and Italian herbs to skillet. Add a bit more butter or coconut oil if needed. Cook about 3 minutes.
5. Add the broth and stir gently to loosen any bits from the skillet and heat through.
6. Pour over shanks in crock pot.
7. Cover and cook on low for 8 hours.