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Beef: Crockpot Beef Shanks & Root Vegetables

Source of Recipe

unknown


List of Ingredients

6 medium carrots, cut into 2" lengths
2 medium onions, cut into eighths
2 medium turnips, peeled, cut into 1/2" sticks
1 medium rutabaga, peeled, cut 1/2" sticks
3 medium potatoes, cut into 6ths
1 bay leaf
1/2 teaspoon dry thyme
1/2 teaspoon coarse ground pepper
4 meaty slices beef shank, 1" thick -- (2 1/2 lb total)
2 tbl. flour -- (2 to 3)
1 cup beef broth
2 tablespoons cornstarch blended with 2 tbl. water
salt to taste


Recipe

In 5qt or largers slow cooker, combine carrots, onions, turnips, rutabaga, potatoes, bay leaf, pepper and thyme. Coat beef shanks with flour, place on top of veggies in a single layer. Pour in broth. Cover and cook at low setting til beef is so tender it pulls away from bones (9-10 hrs). Carefully lift beef and veggies to warm deep platter and keep warm. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. Increase heat setting to high; cover and cook, stirring 2-3 times, til sauce is thickened (10-12 min). Season to taste with salt. Spoon a little of the sauce over beef and veggies. Serve remaining sauce in a bowl to add to taste.