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2 pounds beef shanks trimmed if desired
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoon vegetable oil
1 cup chopped onions
4 large celery stalks chopped
1 cup chopped carrots
3 cloves garlic
1/2 cup dry Sherry
16 ounces low sodium chicken broth
2 teaspoons cumin
1/2 teaspoon smoked paprika
1 large lemon, zested
1 cup parsley chopped
3 cloves garlic chopped
Trim excess fat from beef shanks if desired. Salt and pepper beef shanks on both sides.
Prepare seasoned flour by combining flour, salt, and paprika. Dredge beef shanks in flour.
In a large skillet heat oil, and brown the beef shakes for 4 to 5 minutes on each side on medium heat.
The shanks should just brown on both sides. Remove shanks and place on a plate for later.
If needed add another tablespoon of vegetable oil to pan and add onions, celery, and carrots. Saute until they just begin to brown.
Add chopped garlic and saute for another moment or two. Add 1/2 cup of dry Sherry and scrape the bottom of the pan with a wooden spoon. Scrape up as many of the browned bits as you can.
Add cumin and smoked paprika and stir to combine spices in the mixture.
Transfer seasoned vegetables and beef shanks to a Dutch oven or other cooking vessels with a lid. Add chicken broth, and cover. Bake at 250 degrees for 4 hours.
Optional Slow cooker directions
Once you've browned the shanks and sauteed the veggies as outlined above, transfer everything to slow cooker. Add low sodium chicken broth, and cover. Cook on low for 4 to 6 hours.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4 servings