Slow Cooker Beef Shanks with Potatoes & Onions

Every now and then you see these big, beefy shanks on sale. But what do you do with them? Slow cook ’em – slow and easy and full of flavor.

And I love my crock pot.  This meal is so quick and simple, it takes about 10 minutes of your time in the morning and about 10 minutes in the evening to serve. It does all the cooking work while you’re away!

How to Do it:

Put salt and pepper on both sides of the beef.  Place them in a single layer in the bottom of a crock pot, then pour the water on top. Spread the garlic on top of the meat, then put the potatoes and onions on top.

Next, pour the tomatoes over the meat and potatoes evenly.  Top with the mushroom soup, spreading it with the back of a spoon.

Turn the crock pot to high and cook for about 20 minutes.

Next, turn the heat to low and cook for about 9-10 hours.

Scoop the potatoes and onions out to a plate or bowl, then, using a slotted spoon, carefully lift out the beef.

Place the ¼ of the meat, 2 potato halves, and 1 onion quarter on a deep plate or shallow bowl.  Using a fork, smash the potatoes a little, then, pour the sauce over it.

Serve hot with warm bread or a salad on the side.

Serves 4

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Slow Cooked Beef Shanks with Potatoes & Onions

I love my crock pot. And this meal is so quick and simple, it takes about 10 minutes of your time in the morning and about 10 minutes in the evening to serve.

Course: Main Course

Keyword: beef, meal, shank, slow cooked

Servings: 4 people

Author: HelenFern

Ingredients

• 2 - 3 pounds beef shanks
• 4 medium potatoes, cut in half ( I used yellow potatoes )
• 1 medium onion, quartered
• 2 teaspoons crushed garlic
• 1 14-oz can golden mushroom soup
• 1 15-oz can diced tomatoes, with garlic & olive oil
• 1/4 cup water

Instructions

1. Put salt and pepper on both sides of the beef.  Place them in a single layer in the bottom of a crock pot, then pour the water on top. Spread the garlic on top of the meat, then put the potatoes and onions on top.

2. Next, pour the tomatoes over the meat and potatoes evenly. Top with the mushroom soup, spreading it with the back of a spoon.

3. Turn the crock pot to high and cook for about 20 minutes.

4. Next, turn the heat to low and cook for about 9-10 hours.

5. Scoop the potatoes and onions out to a plate or bowl, then, using a slotted spoon, carefully lift out the beef.

6. Place the ¼ of the meat, 2 potato halves, and 1 onion quarter on a deep plate or shallow bowl. Using a fork, smash the potatoes a little, then, pour the sauce over it.

7. Serve hot with warm bread or a salad on the side.

8. Serves 4

© Copyright 2016 The Lazy Gastronome

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