Slow Cooked Beef Shank Stew

Shin of Beef Stew

1 large beef shank (aka Shin of Beef)
2 large carrots, chopped in bite sizes
3 medium Russet potatoes, chopped in bite sizes
2 ribs celery, sliced
1 green bell pepper, seeded and sliced
1 large sweet yellow onion, sliced
2 bay leaves
2 tsp garlic, diced
2 cups red wine
2 cups beef stock
2 tsp brown sugar
2 tbsp olive oil
1 tbsp kosher salt
½ tsp fresh ground pepper


1. Heat the olive oil in an iron skillet over high heat
2. Cut the beef shank meat into cubes, and season with salt and pepper
3. When the oil just begins to smoke, sear the beef until browned on all sides
4. Place the beef cubes and shank bone in a slow cooker set to high heat
5. Remove the grease from the skillet and add the wine, beef stock, and brown sugar and stir gently bringing it to a low boil
6. Pour the mixture over the beef shank
7. Add the carrots, potatoes, green pepper, onion, celery, garlic, and bay leaves
8. Add water, if needed, to cover the contents
9. Cook two hours on your slow cooker’s high setting, then reduce to low for the remainder of the cooking period, up to 4-6 hours, or until the vegetables are tender.