Skillet Slow Cooker Grass Fed Beef Shanks & Cabbage Stew
- Yield 6 servings
- Prep 15 minutes
- Cook 9 hours
- Total 9 hours 15 minutes
Skillet Slow Cooker Grass Fed Beef Shanks & Cabbage Stew sits in the Beef section of Regbie. The card serves 6 servings. Plan on 9 hours 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- ½ pound baby carrots
- 2 medium onions, roughly chopped
- 1 small cabbage, about 2 pounds, cored and cut into 8 wedges
- 7 garlic cloves, peeled and smashed
- 2 Turkish bay leaves
- 2 center-cut grass fed beef shanks, about 2-inches thick
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 15-ounce can of organic diced tomatoes, drained
- 1 cup chicken broth
- 2 tablespoons coconut aminos
Method
Dump the baby carrots and onions into the bottom of your slow cooker and layer the cabbage wedges on top. Throw on top the smashed garlic cloves and bay leaves.
Salt the beef shanks with salt and pepper. Feel free to be pretty heavy-handed! Then, plop them on top of the cabbage.
Tip the drained diced tomatoes and chicken broth into the slow cooker. Put the lid and program the slow cooker to low. Let everything cook for about 9 hours.
When it's done, the meat should have pulled away from the bone and the marrow is. Evenly cooked. Lift and plate the bones (and satisfying marrow), shred the meat, and taste the stew for seasoning. Tip in some coconut aminos if you think the stew is too sweet. Enjoy!
