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 minutesmins
Cook Time6 hourshrs
Resting Time5 minutesmins
Total Time6 hourshrs20 minutesmins
Course: Main Course
Cuisine: American, French
Servings: 10people
Calories: 127kcal
Ingredients
2lbsbeef shankswe used 1” cross cut beef shanks, also called osso buco
Onionchopped
2celerydiced
2carrotsdiced
6garlic clovesminced
Salt and pepper
2tbsptomato paste
1 ½cupred wine
28ozSan Marzano tomatoes
1tbspBalsamic vinegar
1Bay leaf
2sprigsFresh Rosemary
5sprigsFresh Thyme
Parsleyminced
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.