INGREDIENTS:
- 3 pounds beef shank
- sea salt
- fresh ground black pepper
- 2 tablespoons olive oil
- 1 cups large onion chopped
- 4 cups carrots chopped
- 3 cups celery stalks chopped
- 6 cloves garlic chopped
- 2 tablespoons umami paste or tomato paste
- 2 cups red wine
- 2 teaspoons Herbs de Provence (or substitute a mixture of thyme, oregano, rosemary)
- 3 cups chopped tomatoes (30 ounces)
- sea salt and fresh ground pepper to taste
INSTRUCTIONS:
- Season beef shank pieces with salt and pepper on both sides. Heat oil in a large pot and brown beef shank pieces on both sides. Transfer to slow cooker. Add onion, carrots, celery and garlic to pot and saute until fragrant, about 3-4 minutes. Add umami paste and saute another minute. Add red wine, Herbs de Provence and tomatoes; stir to scrape up any browned bits from bottom of the pot.
- Transfer everything to slow cooker; cover and cook on high for 6 hours. Season to taste with salt and pepper.
Source:Jeanette's Healthy Living
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