Mid-June Magic: Just 4 ingredients needed. The best part is letting the machine do all the heavy lifting while I enjoy the sunshine.

This 4-ingredient slow cooker recipe is my idea of mid-June magic: toss everything in before heading out to enjoy the sunshine, and come back to glossy, gelatinous, umami-rich pieces in a thick amber glaze. I use beef shank or oxtail—cuts that are full of collagen and flavor—so the slow cooker can do all the heavy lifting, breaking them down into tender, sticky bites that feel like something from a cozy bistro, not a busy weeknight in the Midwest. It’s practical, hands-off comfort food that still feels a little special when you’re juggling work, errands, and maybe a backyard hang or two.

Serve these glossy, amber-glazed beef pieces over a bed of fluffy white rice or creamy mashed potatoes so all that umami-rich sauce has something to soak into. For a lighter mid-June plate, spoon them over steamed green beans or a simple mixed greens salad with a tangy vinaigrette on the side. A crisp, cold beer, unsweet iced tea, or a light red wine pairs really nicely with the deep, savory flavors. Leftovers are fantastic tucked into a toasted bun or spooned into a bowl with some quick-pickled veggies for contrast.

Servings: 4

3 pounds beef shank or oxtail pieces, bone-in, patted dry

In a medium bowl or large measuring cup, whisk together the beef broth, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture looks like a thin, amber-colored glaze base.

Place the beef shank or oxtail pieces in the slow cooker in an even layer as much as possible, with the meatier sides facing down and the bones nestled in so everything is touching the bottom or sides of the crock.

Pour the broth–soy–sugar mixture evenly over the beef pieces, turning a few pieces with tongs if needed so they’re all lightly coated. The liquid should come about halfway up the meat; it will release more juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the beef is very tender, gelatinous around the edges, and easily pulls away from the bone. Avoid opening the lid during cooking so the slow cooker can do all the heavy lifting without losing heat.

Once the beef is tender, use tongs to carefully flip the pieces in the cooking liquid so they’re evenly coated in the now-thickened, glossy amber sauce. If the sauce is still thin, leave the lid slightly ajar and cook on HIGH for an additional 20–30 minutes to let it reduce and thicken, or transfer some of the liquid to a small saucepan and simmer on the stove until syrupy, then pour it back over the meat.

Taste the sauce and, if desired, adjust by adding a splash of water if it’s too salty or reducing a bit longer if you want it stickier. Serve the glossy, umami-rich pieces straight from the slow cooker, spooning plenty of the thick amber glaze over each portion.

You can swap beef shank or oxtail for other gelatinous, collagen-rich cuts like beef short ribs or beef cheeks and keep the same 4-ingredient base. If you prefer pork, use pork hocks or pork shoulder chunks with bone for a similar sticky, umami-rich finish. For a slightly less sweet glaze, reduce the brown sugar to 1/3 cup and add an extra splash of beef broth. If you want a bit more body without extra ingredients, chill leftovers and reheat gently—the natural gelatin will help the sauce thicken even more. To make this ahead for meal prep, cook completely, cool in shallow containers, and refrigerate up to 3–4 days; reheat on LOW in the slow cooker or gently on the stove, adding a tablespoon or two of water if the sauce gets too thick. For food safety, keep raw beef refrigerated until you’re ready to cook, wash hands and surfaces after handling raw meat, and don’t leave cooked meat at room temperature for more than 2 hours (1 hour if it’s very hot out). Ensure the beef reaches a safe internal temperature of at least 145°F, though for these cuts you’ll usually be well above that by the time they’re tender and gelatinous. Always store leftovers in the fridge within 2 hours and reheat to 165°F before serving.