Want fork-tender beef that melts in your mouth? Our slow cooker beef shanks deliver rich, indulgent flavor with minimal effort.
Having lived in cold climates, we’ve been making hearty meat sauces out of cheap cuts for years. We braise thick-cut shanks in a velvety red wine and tomato sauce until they literally fall apart. Then, we shred the meat and stir it back into that flavor-packed sauce, creating a dish that’s pure comfort in every bite.
What are Beef Shanks?
Beef shanks are cut from the leg of the cow and are known for their rich marbling and a thick piece of connective tissue running through the middle. When cooked slowly (braised), this tough cut transforms into a tender, flavorful meal, with the marrow adding a buttery texture to the sauce.
Why You’ll Love This Recipe
Slow cooker beef shanks, often likened to osso buco, make for a rich and satisfying meal without much fuss. The slow cooking process tenderizes the beef to perfection, infusing it with the flavors of red wine, fresh herbs, and San Marzano tomatoes. It’s the perfect dish for winding down after a busy day.
This recipe proves that with a little patience and the right technique, an affordable cut can become a luxurious meal. Get ready to fill your home with mouthwatering aromas and discover your new favorite comfort food.
Ingredients For Beef Shanks in the Slow Cooker
- Osso Buco Cut Beef Shanks: 1” thick slices
- Vegetables: Chopped onion, 2 diced celery stalks, 2 diced carrots
- Aromatics: 6 cloves minced garlic
- Seasoning: Salt and pepper to taste
- Tomato Base: 2 tbsp tomato paste, 28 oz can San Marzano tomatoes
- Liquids: 1 ½ cup red wine, 1 tbsp balsamic vinegar
- Herbs: 1 bay leaf, fresh rosemary, fresh thyme, minced parsley for garnish
Substitutions
- Wine: Substitute with beef broth if you prefer a non-alcoholic version.
- Tomatoes: Can’t find San Marzano? Use any good quality canned tomatoes.
- Herbs: No fresh herbs? Use dried, but halve the amount as they’re more concentrated.
How to Make Slow Cooker Beef Shanks
- Brown the Beef: In your slow cooker’s sauté setting or a skillet, sear the beef shanks until browned both sides and set aside.
- Sauté Vegetables: Cook the onion, celery, and carrot in the beef drippings until soft. Add garlic and stir for 30 seconds.
- Deglaze: Mix in tomato paste, then deglaze with red wine.
- Slow Cook: Transfer everything to a slow cooker. Add tomatoes, vinegar, and bay leaf. Top with beef shanks and fresh herbs. Cook on low for 8 to 10 hours.
- Final Touches: Remove shanks, shred the meat, and return to the cooker. Serve over your choice of side.
Tips for this slow cooker beef shanks recipe
- Browning is Key: Don’t skip browning the shanks—it’s essential for that deep, rich flavor.
- Layer Flavors: Adding fresh herbs towards the end of cooking will brighten the dish’s flavors.
- No slow cooker? This recipe works perfectly in a Dutch oven as well. Check out our braised osso buco recipe for the steps.
How to Serve Slow Cooker Beef Shanks
For a comforting meal, serve these succulent beef shanks over a bed of creamy polenta, mashed potatoes, egg noodles, or roasted parsnips and a fresh green salad. A side of crusty bread to sop up the sauce wouldn’t go amiss, either.
Wine Pairing
A bold red wine such as a Barolo or a Shiraz works wonders for a perfect pairing with your slow-cooked beef shanks. These wines beautifully complement the rich flavors of the meat and tomato-based sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm the beef shanks in a covered skillet on low heat, stirring now and then to heat evenly. Or, you can reheat them in the oven at 275°F, covered, to keep everything tender and moist.
More Slow Cooker Recipes
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These cross-cut shanks simmer in a rich red wine and tomato sauce until they practically melt, creating an indulgent dish that’s both rustic and refined. Once shredded and stirred back into the velvety sauce, this comfort food classic delivers deep, complex flavors with minimal hands-on effort.
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Sear the beef shanks
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Start by setting your crock pot to sauté. If yours doesn’t have this setting, preheat a large skillet over medium-high heat.
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Brown the beef shanks on both sides, about 5 to 7 minutes a side.
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Set aside.
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Sauté the onion, celery, and carrot in the reserved beef drippings until soft, 5 to 7 minutes.
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Season with a pinch of salt and pepper.
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Add in the minced garlic and cook 30 seconds longer, until aromatic.
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Then, stir in the tomato paste and coat the veggies.
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Carefully add the red wine, stirring into the veggie mixture.
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Add the San Marzano tomatoes to the slow cooker along with the balsamic vinegar and bay leaf. Stir to combine.
Slow cook the beef shanks
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Nestle the beef shanks in the liquid and add the fresh herbs on top.
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Adjust the control of the crockpot to slow cook.
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Cover and cook on low for 6 to 8 hours on high or 8 to 10 hours on low, until the meat easily shreds with two forks.
Shred the meat
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Remove the shanks from the slow cooker and discard the fat.
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Shred the meat into bite-sized pieces.
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Use the tines of your fork, or a butter knife; make sure to scoop out any bone marrow in the shank.
Serve
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Stir the meat back into the sauce and serve immediately over mashed roasted parsnips, mashed potatoes, polenta, or pasta.
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Garnish with minced fresh parsley, thyme and parmesan cheese.
Serving: 1serving | Calories: 127kcal | Carbohydrates: 7g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 190mg | Potassium: 507mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2217IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg
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