Red Wine and Garlic Beef Shanks
Simple Spaghetti Squash
Ingredients
- 1 Tbsp avocado oil
- 1½ lb beef shanks, trimmed
- ¼ tsp kosher salt
- ¼ tsp pepper
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 bay leaf
- 2 fresh thyme sprigs
- ½ tsp dried rosemary
- 1 cup dry red wine
- 1 cup organic beef bone broth
- 1 Tbsp balsamic vinegar
Instructions
- Heat oil in a large skillet over medium-high heat; sprinkle beef with salt and pepper.
- Cook beef shanks 2 to 3 minutes per side or until browned.
- Transfer to a 4-or 5-quart slow cooker.
- Add garlic, onion, celery and carrot to pan; cook 5 to 6 minutes or until tender.
- Transfer to slow cooker.
- Add remaining ingredients to slow cooker; cook on LOW 6 to 8 hours or until beef is very tender.
- Discard bay leaf and thyme sprigs before serving.
Side Dish Ingredients
- 1 spaghetti squash
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic salt
Side Dish Instructions
- Cut squash in half, and remove seeds.
- Place squash, cut sides down, 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 and garlic salt.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
