Time: 4 hours
Servings: 6
Ingredients:
- 22ml Extra Virgin Olive Oil (divided)
- 907g Beef Shanks (cut into 3-inch pieces)
- 3g Garlic (cloves, minced)
- 1/2 White Onion (large, sliced)
- 756g Diced Tomatoes
- Sea Salt & Black Pepper (to taste)
- 368g Jasmine Rice (dry, uncooked)
- 3 bunches Broccolini (trimmed, chopped)
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, cook the rice according to the package instructions and set it aside.
- Next, add the broccolini to a large pan over high heat and cover it halfway with water. Boil for about six to eight minutes, or until fork-tender.
- Divide the beef shank, rice, and steamed broccolini onto plates and enjoy!
Notes!
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.
More Flavour:
Add thyme, rosemary, chives, or parsley. Deglaze the pan with wine
instead of tomato juice.
Additional Toppings:
Add carrots, celery, peas, or mushrooms to the stew.
