Paleo
Red Wine and Garlic Beef Shanks
Rosemary Spaghetti Squash
Ingredients
- 2 Tbsp avocado oil
- 4 lb beef shanks, trimmed
- ¾ tsp kosher salt
- ¾ tsp pepper
- 8 cloves garlic, minced
- 2 onions, chopped
- 2 stalks celery, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 tsp dried rosemary
- 3 Tbsp arrowroot
- 1½ cups dry red wine (or use organic beef bone broth)
- ½ cup organic beef bone broth
- 2 Tbsp balsamic vinegar
Instructions
- Heat oil in a large skillet over medium-high heat; sprinkle beef with salt and pepper.
- Cook beef shanks, in batches, 2 to 3 minutes per side or until browned; transfer to a 6- to 7-quart slow cooker.
- Add garlic, onions, celery and carrots to pan; cook 5 to 6 minutes or until tender; transfer to slow cooker.
- Add bay leaf and remaining ingredients to cooker.
- Cover and cook on LOW 6 to 8 hours or until beef is very tender.
- Discard bay leaf and thyme sprigs before serving; remove and shred ⅓ of beef for Beef and Vegetable Stir-Fry recipe.
Side Dish Ingredients
- 2 spaghetti squash
- 2 Tbsp extra virgin olive oil
- 2 tsp dried rosemary
- ½ tsp garlic salt
- ½ tsp lemon pepper seasoning
Side Dish Instructions
- Cut squash in half, and remove seeds.
- Place squash, cut sides down (in batches if needed), in a microwavable dish.
- Cover with plastic wrap; cut a small slit in plastic wrap.
- Cook on HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
- Remove spaghetti-like strands with a fork.
- Toss squash strands with oil, rosemary, garlic salt and lemon pepper.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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