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Bowl of slow cooked beef shanks with herbs on creamy polenta, garnished with rosemary, set on a woven mat with decorative leaves and artichoke.
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5 from 1 vote

Slow Cooker Beef Shank Recipe

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.
Prep Time15 minutes
Cook Time6 hours
Resting Time5 minutes
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American, French
Servings: 10 people
Calories: 127kcal
Author: Kita Roberts

Ingredients

  • 2 lbs beef shanks we used 1” cross cut beef shanks, also called osso buco
  • Onion chopped
  • 2 celery diced
  • 2 carrots diced
  • 6 garlic cloves minced
  • Salt and pepper
  • 2 tbsp tomato paste
  • 1 ½ cup red wine
  • 28 oz San Marzano tomatoes
  • 1 tbsp Balsamic vinegar
  • 1 Bay leaf
  • 2 sprigs Fresh Rosemary
  • 5 sprigs Fresh Thyme
  • Parsley minced

Instructions

Sear the beef shanks

  • Start by setting your crock pot to sauté. If yours doesn’t have this setting, preheat a large skillet over medium-high heat.
  • Brown the beef shanks on both sides, about 5 to 7 minutes a side.
  • Set aside.
  • Sauté the onion, celery, and carrot in the reserved beef drippings until soft, 5 to 7 minutes.
  • Season with a pinch of salt and pepper.
  • Add in the minced garlic and cook 30 seconds longer, until aromatic.
  • Then, stir in the tomato paste and coat the veggies.
  • Carefully add the red wine, stirring into the veggie mixture.
  • 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

  • Nestle the beef shanks in the liquid and add the fresh herbs on top.
  • Adjust the control of the crockpot to slow cook.
  • 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

  • Remove the shanks from the slow cooker and discard the fat.
  • Shred the meat into bite-sized pieces.
  • Use the tines of your fork, or a butter knife; make sure to scoop out any bone marrow in the shank.

Serve

  • Stir the meat back into the sauce and serve immediately over mashed roasted parsnips, mashed potatoes, polenta, or pasta.
  • Garnish with minced fresh parsley, thyme and parmesan cheese.

Nutrition

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