It’s Springtime, but it’s also been a bit cold and rainy, so we were craving something to warm us up. Beef Shank to the rescue!
Beef Shank Ingredients
- 1 Beef Shank
- 1 Large Onion, Chopped
- 2 Celery Stalks, Chopped
- Salt and Pepper
- 3 Tablespoons Worcestershire Sauce
- 4 Cups Beef Stock
- Thyme and Rosemary
Beef Shank Directions
Rub the Shank with Salt & Pepper and brown in a cast iron pan.
Transfer to the Crock Pot.
In the same pan, add a little oil, onion, and celery, and cook for a few minutes until soft.
Then add more salt and pepper and the Worcestershire sauce.
Add the veggies to the crock pot and pour over the beef stock.
Cook on low for 8 hours.
Spring Veggies Ingredients
- 1 Leek, Cleaned and Chopped
- 1 Bag Frozen Peas, or Fresh ones if you have them
- 1 Bunch of Asparagus, cut into 1/2-inch slices
- 2 Slices Bacon, chopped
Spring Veggies Directions
Add a few slices of chopped bacon to a pan and cook until browned, then add the leek until soft. Add the peas and asparagus and cook for a few more minutes. Take 1/4 cup of the beef broth from the crock pot and a tablespoon of Amish butter and place in the pan. Let everything simmer for a few minutes until the veggies are all cooked.
I served the Beef Shank pulled apart with some of the gravy that I thickened with cornstarch in a shallow bowl with the veggies on the side and sliced polenta (1/2 inch) from the store sprayed with some oil, salt and Pepper and Parmesan cheese. I placed the polenta on a foil-lined air fryer and cooked it at 400 for about 15 mins.
This would also be awesome with grits or mashed potatoes, but I loved the salty crunch of the air-fried polenta.