Time: 4 hrs
Servings: 6
Ingredients:
- 22ml Extra Virgin Olive Oil (Divided)
- 907g Beef Shanks (cut into 3-inch pieces)
- 3 Garlic (cloves, minced)
- 1/2 White Onion (large, sliced)
- 726g Diced Tomatoes
- Sea Salt & Black Pepper (to taste)
- 6 Russet Potato (medium, peeled and chopped)
- 240g Arugula
Directions:
- Heat half the oil in a large pan over medium-high heat. Fry the beef shanks until browned on all sides, about five minutes. Transfer to the slow cooker and set to high.
- Meanwhile, heat the remaining oil in the same pan over medium heat. Add the garlic and onions. Cook until the onions are tender, about five to eight minutes. Add a bit of liquid from the diced tomatoes to deglaze the pan.
- Transfer the onions, diced tomatoes, salt, and pepper to the slow cooker. Cook for four hours on high, or six to eight hours on low, or until the beef shanks are tender and fall off the bone easily. Season with more salt and pepper if needed.
- Meanwhile, bring a large pot of water to a boil. Add the potatoes to the pot and boil for 15 minutes or until soft. Drain the water and mash with a potato masher until creamy. Season with salt and pepper.
- Divide the beef shank, mashed potatoes, and arugula onto plates and enjoy!
Notes!
More Flavour:
Add thyme, rosemary, chives, or parsley. Deglaze the pan with wine instead of tomato juice.
Leftovers:
Refrigerate in an airtight container for up to three days or freeze if longer.
Serving Size:
One serving equals 1 1/2 to two cups of beef shank stew, half cup of mashed potatoes, and two cups of arugula.
Additional Toppings:
Add carrots, celery, peas, or mushrooms to the stew.
