This is the kind of set-it-and-forget-it supper that would make my mother smile. These slow cooker braised beef shanks start with the shanks going into the pot raw, just like we used to do on busy chore days, and then you simply add four pantry ingredients and walk away. The marrow-rich bones and a simple tomato base create a deep, old-fashioned flavor that tastes like it simmered on the back of a farmhouse stove all afternoon. It’s the sort of humble Midwestern comfort food that turns tough, economical cuts into something so tender and flavorful your family will be dipping bread in the sauce and asking for seconds before you’ve even sat down.
Serve these braised beef shanks spooned over mashed potatoes, buttered egg noodles, or simple white rice so all that rich red gravy has something to soak into. A side of green beans, corn, or a crisp salad balances the plate nicely. Don’t forget plenty of crusty bread or warm dinner rolls for sopping up the sauce, and if you like, finish the meal with something simple and homey like applesauce or a slice of pie to keep with the old-fashioned Sunday-supper feeling.
5-Ingredient Slow Cooker Braised Beef ShanksServings: 4
Ingredients
3 to 3 1/2 pounds raw bone-in beef shanks
1 (24-ounce) jar tomato pasta sauce (marinara or similar)
1 cup beef broth
1 medium yellow onion, thinly sliced
1 teaspoon kosher salt (plus more to taste)
Directions
Lay the raw bone-in beef shanks in a single layer on the bottom of your slow cooker, nestling the bones so they sit flat. It’s fine if they overlap a bit, but try to keep most of the meat in contact with the bottom of the crock.
Scatter the thinly sliced onion evenly over and around the beef shanks, tucking a few slices down between the pieces of meat so they’ll melt into the sauce as it cooks.
In a bowl or large measuring cup, stir together the tomato pasta sauce, beef broth, and kosher salt until well combined. The mixture should be a vibrant red and pourable.
Pour the red sauce mixture evenly over the raw beef shanks and onions in the slow cooker, making sure all the meat is coated and the shanks are sitting in the liquid. The bones and meat should be mostly submerged in the bright red sauce.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef shanks are very tender and easily pull away from the bone with a fork. Avoid lifting the lid during cooking so the heat and moisture stay in the pot.
Once the shanks are tender, taste the sauce and adjust the seasoning with a little more salt if needed. If you prefer a slightly thicker sauce, you can remove the lid and let the slow cooker simmer on HIGH for an additional 15 to 20 minutes, or transfer some of the liquid to a saucepan and reduce it on the stovetop.
To serve, carefully lift the beef shanks out of the slow cooker with a large spoon or tongs, keeping the bones attached if possible. Spoon plenty of the red braising liquid and softened onions over the top of each portion, and serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
You can adjust this simple, old-fashioned recipe to fit what you have on hand while keeping the spirit of the dish. For a slightly sweeter, more tangy flavor, use a tomato-basil or roasted garlic pasta sauce. If you’d like a bit more body without adding extra ingredients, you can mash some of the cooked onions into the sauce with the back of a spoon; they’ll naturally thicken it. For a milder salt profile, reduce the added salt to 1/2 teaspoon and season again at the end if needed. If your beef shanks are particularly large and meaty, allow the full cooking time so they become fall-apart tender. Food safety tips: Always start with fully thawed beef shanks; cooking from frozen in a slow cooker can keep the meat in the temperature “danger zone” too long. Keep raw meat and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and knives thoroughly after handling the raw beef. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. The sauce and meat should reach a safe internal temperature of at least 165°F; by the end of the braise, it will be well above this. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before serving again.
