Ingredients:
- Perennial Pastures Cross-cut Shank (2-3 lbs)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/2 cup red wine or vinegar of choice
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions:
- Season the beef shanks with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Brown the beef shanks on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
-
Transfer the vegetable mixture to a slow cooker. Add the beef shanks, red wine, crushed tomatoes, beef broth, bay leaves, thyme, and rosemary.
- Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone.
- Serve hot, with vegetables and sauce.
This simple, gluten-free recipe should be easy to prepare and delicious! Enjoy!
