Makes 3 Servings
Macros: 263 Cal, Fat 9g, Carbs 7g, Fibre 2g, Protein 34g
2 1/4 tsps Extra Virgin Olive Oil (divided)
454 grams Beef Shanks (cut into 3-inch pieces)
1 1/2 Garlic (cloves, minced)
1/4 White Onion (large, sliced)
1 1/2 cups Diced Tomatoes
1 Carrot (medium, chopped)
Sea Salt & Black Pepper (to taste)
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, along with the carrots, 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. Enjoy!
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.
More Flavour: Add thyme, rosemary, chives, or parsley. Deglaze the pan with wine instead of tomato juice.
Additional Toppings: Serve it with mashed potatoes, polenta, crusty bread, rice, cauliflower rice, or roasted vegetables.