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slow cooker beef shank with baby whole potatoes, baby bella mushrooms, carrots, onions in round bowl with parsley garnish
Penny Kovacs

Slow Cooker Beef Shank (& Veggies)

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Slow cooker beef shank with veggies is a rich, comforting, and hearty dish where cross-cut beef shanks break down into fall-off-the-bone tenderness while simmering long and slow. This Paleo and Whole30 friendly meal is loaded with tender baby potatoes, sweet carrots, earthy mushrooms, onions, and garlic creating one delicious bowlful.
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Prep Time15 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Beef Shank pat dry, I like Grass Roots
  • 1 whole Onion large, peeled and cut in wedges
  • 6 whole Carrots cut in 3” pieces
  • 10 oz Baby Bella Mushrooms cleaned and leave whole
  • 1 lb Baby Whole Potatoes left whole
  • 4 cloves Garlic peeled and leave whole
  • 2 sprigs Rosemary fresh
  • 3 sprigs Thyme fresh
  • 1 tsp Salt plus extra for beef
  • 1 tsp Black pepper plus extra for beef
  • 2 cups Beef bone broth
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Extra Virgin Olive Oil

Method
 

  1. Pat the beef shanks dry with paper towels and sprinkle both sides with salt and black pepper.
  2. Heat the olive oil in the slow cooker on the sear setting (or sear the beef shank in a pan on the stove). Sear both sides of the beef and move to a plate.
  3. Place the potatoes and carrots on the bottom of the slow cooker.
  4. Add the beef shanks back in trying not to layer them.
  5. Place the mushrooms, onions, garlic, rosemary and thyme on top. Sprinkle the salt and pepper over everything.
  6. Pour the beef bone broth and balsamic vinegar over the top of everything.
  7. Cover and cook on the low setting for 9-10 hours.
  8. Enjoy!

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