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Good Slow Cooker Dish - braised beef shanks with spicy tomato soup



I came up with this yesterday, and it worked really well - you don't need a pre-browning stage, and the soupiness that slowcooker dishes are prone to isn't a problem.  And beef shanks are a nice, cheap protein. The spicing here is vaguely Moroccan - if you want, switch to Italian seasonings (garlic, basil, oregano, thyme, rosemary, etc).

Put the following in a slowcooker -

2 beef shanks (shin muscle), whole, trimmed of fat.
2 cans diced tomatoes (each can ~ 250 ml/250 g)
1 can water
~4 cloves garlic, crushed
1 teaspoon powdered ginger
2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
hearty grinding of black pepper.

Cook until the meat is very tender.

Remove the meat from the liquid and set aside. 

Puree the liquid with a handblender, adding salt and a bit of lemon juice to taste. Add a bit of water if it's too strong.

Slice/shred the meat.

Serve the liquid portion as a tasty vegetable soup on the side. Serve the meat with with rice or potatoes, or a nice loaf of bread.

Serves 4-6.


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