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Beef shank and bone marrow stew

Beef shank and bone marrow stew

Browned beef shank is tenderized in the slow cooker then transferred on the stovetop where the meat joins vegetables and tomato sauce to make this warming cold weather stew.
Course Main Course
Cuisine International
Keyword Beef bone marrow, Beef stew, Slow cooker
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 4 people

Equipment

  • Slow cooker

Ingredients

Beef

  • 3 tablespoons olive oil
  • 1.2 kilograms cross-cut bone-in beef shank (about 2.6 pounds) preferably cut into thick slices
  • 1 large onion peeled and thinly sliced
  • 6 cloves garlic peeled and lightly pounded
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • salt
  • 4 cups bone broth

Vegetables

  • 2 tablespoons olive oil
  • 200 grams baby potatoes rinsed, wiped dry and cut into halves
  • 200 grams carrot peeled and cut into one-inch cubes
  • 200 grams bell peppers deseeded and diced
  • 12 pitted olives halved
  • 2 tablespoons capers in brine well drained

Stew

  • 2 cups tomato sauce
  • salt
  • pepper
  • 2 pinches sugar

Instructions

Brown the beef shank

  • Heat the olive oil in a frying pan.
    Browning sliced beef shank in pan before transferring to slow cooker
  • Lay the beef shank slices in a single layer and leave for a few minutes to brown the undersides. Flip to brown the opposite sides.

Slow cook the beef shank

  • Line the bottom of the slow cooker with the onion slices and arrange the browned beef shank on top.
  • Add the garlic, peppercorns and bay leaves.
    Adding broth and seasonings to browned beef shank in slow cooker
  • Pour in the broth and add salt (how much depends on how well seasoned the broth is).
  • Set the slow cooker on HIGH and cook the beef for two hours. Turn down the cooker to LOW and cook for another four hours or until the beef is fork tender.
  • Scoop out the beef and transfer to a plate.
    Slow cooked beef shank and bone marrow

Complete the dish

  • Heat two tablespoons olive oil in a pan and lightly brown the potatoes, carrot and bell peppers.
    Browning vegetables in olive oil
  • Stir in the olives and capers.
  • Pour in the tomato sauce and a cup of the beef cooking liquid. Sprinkle in salt, pepper and sugar. Bring to a simmer.
    Adding tomato sauce and chunks of cooked beef shank to vegetables in pan
  • Break up the beef into fairly large chunks and add to the vegetables in the pan.
  • Cover and simmer until the potatoes and carrot cubes are tender, and the meat is heated through.
  • Taste and adjust the seasonings, if needed.
  • Drop in the bones with the marrow carefully and simmer for another minute to heat through.
  • Serve your beef shank and bone marrow stew with crusty bread, rice or pasta.
    Beef shank and bone marrow stew