Best 2 Slow Cooker Beef Shanks With Mushrooms And Potatoes Recipes

Indulge in a culinary journey with our delectable Slow Cooker Beef Shanks with Mushrooms and Potatoes recipe, a symphony of flavors that will tantalize your taste buds. Picture tender, fall-off-the-bone beef shanks braised in a savory broth, complemented by earthy mushrooms and hearty potatoes. This one-pot wonder is a perfect blend of comfort and convenience, effortlessly prepared in your slow cooker for a hassle-free meal.

In addition to the classic beef shank recipe, we present a delightful array of variations to suit diverse preferences. Craving a zesty twist? Try our Spicy Beef Shanks with Chipotle and Peppers, where a blend of chipotle peppers and spices infuses the dish with a vibrant kick. For a touch of sophistication, our Red Wine Braised Beef Shanks with Carrots and Onions showcases the rich flavors of red wine, perfectly balanced by the sweetness of carrots and onions.

Vegetarians and vegans can rejoice in our hearty Mushroom and Potato Stew, a meatless marvel that captures the essence of the beef shank dish. Succulent mushrooms and tender potatoes take center stage, simmered in a flavorful broth for a satisfying and wholesome meal.

No matter your dietary choices or culinary preferences, our collection of Slow Cooker Beef Shanks with Mushrooms and Potatoes recipes offers something for everyone. Prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

RED WINE-BRAISED BEEF SHANKS WITH MUSHROOMS AND BASIL-MASHED POTATOES

Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes image

Provided by Food Network

Categories main-dish

Time 6h

Yield 4 servings

Number Of Ingredients 44

Ingredients

3 tablespoons vegetable oil
Basil Mashed Potatoes, recipe follows
4 (1-inch thick) "soup cut" beef shanks, about 3 pounds total
Sauteed Fennel and Leeks, recipe follows
1 tablespoon Essence, recipe follows
2 large onions, finely chopped
2 ribs celery, finely chopped
2 large carrots, finely chopped
1/2 pound button mushrooms, stems trimmed
8 cloves garlic, minced, or 2 tablespoons minced garlic
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15-ounce) can crushed tomatoes
2 cups beef stock
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes
1 1/2 teaspoon salt
4 tablespoons butter
1/2 cup milk
2/3 cup sour cream
Freshly ground black pepper
1/2 cup chopped basil
2 tablespoons olive oil
1 bulb fennel, top removed, cored and sliced thinly
1 large leek, greens removed, cleaned and sliced into 1/2-inch pieces
Salt
Freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Steps:

In a large Dutch oven, heat vegetable oil over high heat until very hot.
Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
4 servings
Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.

WINTERFEST SLOW COOKER BEEF SHANKS

Winterfest Slow Cooker Beef Shanks image

A terrific way to use that 'odd' cut of beef. Traditionally in my family these were the ingredients to make a hearty beef soup for a cold winter day. Over the years it has been adapted to a full course meal but still served on those cold winter days.

Provided by Cheerrios

Categories Meat

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 carrots, cut in quarters
4 onions, cut in quarters
2 turnips, peeled and diced
1 rutabaga, peeled and diced
6 potatoes, cut lengthwise
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon fresh coarse ground black pepper
4 slices beef shank, 1-inch thick
2 -3 tablespoons flour
1 cup beef broth
2 tablespoons cornstarch
salt

Steps:

In 5 qt or larger 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 until beef is so tender it pulls away from bones 6 to 8 hours.
Carefully lift beef and veggies to warm deep platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water).
Increase heat setting to high; cover and cook, stirring 2-3 times, until 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.
Makes 4 servings.

Nutrition Facts : Calories 392.9, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 291.3, Carbohydrate 89.4, Fiber 13.3, Sugar 15.1, Protein 10.1

Tips:

Choose high-quality beef shanks for the best flavor and texture.
Brown the beef shanks before slow cooking to add depth of flavor.
Use a variety of vegetables for a more flavorful and colorful dish.
Adjust the amount of liquid in the slow cooker depending on the desired thickness of the sauce.
Serve the beef shanks with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Slow cooker beef shanks with mushrooms and potatoes is a delicious and easy-to-make dish that is perfect for a busy weeknight or a special occasion. The beef shanks are fall-off-the-bone tender and the mushrooms and potatoes are cooked to perfection in a flavorful sauce. This dish is sure to please everyone at the table.