Wine-Braised Beef Shanks

Makes 4
Prep 25 m
Cook 540 m
Cook (low) or 5 hours (high)




  1. 1 of 3 Combine wine, tomato paste, basil, marjoram, garlic and salt in slow-cooker. Add rutabaga; top with beef, leeks and carrots.
  2. 2 of 3 Cook, covered, on low heat for 9 hours, or on high for 5 hours, or until beef is fork-tender.
  3. 3 of 3 Place steak and vegetables in serving dish. Pour cooking liquid into small saucepan. Skim off fat. Whisk together the flour and 2 tablespoons water in small bowl until smooth. Whisk in a little of the cooking liquid. Whisk flour mixture into saucepan. Cook over medium heat, stirring, until mixture bubbles and thickens, about 3 minutes. Spoon sauce over meat and vegetables.

Prepare Gremolata:

  1. 1 of 1 Finely chop together zest, garlic and parsley. Sprinkle over serving dish or individual servings. Makes 4 servings.
Nutrition Information for Wine-Braised Beef Shanks
Servings Per Recipe: 4
Per Serving: 25 g Fat, total, 27 g carb., 29 g pro., 485 kcal cal., 730 mg sodium, 94 mg chol.