Lemony Beef Shanks

Beef shanks are made for the slow cooker. All that connective tissue breaks down over hours of low heat into silky, rich gelatin that thickens the braising liquid into a glossy, spoonable sauce. This recipe uses beer and tomato paste as the braising base, and the results are deeply savory.

Whisk the flour into the beer-tomato paste mixture before adding anything else. This distributes the thickener evenly so you don’t end up with lumpy gravy at the end. Layer in the onion, mushrooms, carrots, and red potatoes, then push the shanks down into the vegetables so they’re partially submerged.

The lemon is the finishing move that ties everything together. A tablespoon of zest and two tablespoons of juice stirred in right before serving cuts through the rich, beefy broth and wakes up every other flavor in the pot. Don’t add it during cooking or the brightness cooks out.

Chef Tips

• The cook time range is wide (3 ½ to 9 hours on low) because every slow cooker runs differently. The shanks are done when the meat pulls easily from the bone.
• Trim visible fat from the shanks before cooking. Slow cookers don’t get hot enough to render fat properly, and excess fat makes the broth greasy.
• Cut the potatoes into 1-inch cubes so they hold their shape over the long cook.
• Add the lemon at the very end, never during cooking.

Variations

• Red wine version: Replace the beer with a full-bodied red wine for a more French-style braise.
• Italian style: Add a can of diced tomatoes, a sprig of rosemary, and substitute white beans for the potatoes.
• Gremolata finish: Top each serving with a mix of lemon zest, minced garlic, and chopped parsley.