Rosemary Braised Beef Shanks

Date: March 22, 2019  Posted in: recipe  Comments: 0


Featuring: Colvin Ranch Shank Steak

  • 4 Colvin Ranch shank steaks
  • 1 tablespoons olive oil
  • 1 onions, chopped
  • 2 large carrots, cut into 1/4 inch rounds
  • 5 cloves garlic, minced
  • 1 ½ cup red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 cup beef broth
  • 1 cup condensed chicken broth
  • 3 teaspoons chopped fresh rosemary
  • 1 teaspoons chopped fresh thyme
Season shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Brown shanks on all sides. Transfer shanks to slow cooker. In a slow cooker or 325 degree oven, combine shanks, wine, tomatoes, chicken broth, beef broth onion, carrots and garlic. Season with rosemary and thyme. Cook on High setting for 4 hours, or on Low setting for 7 hours.

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