Slow Cooker Beef Shanks — 3-Ingredient

Slow Cooker Beef Shanks — 3-Ingredient. Drop raw beef shanks in the slow cooker with just onions and seasoning, walk away, and come back to the most tender, fall-off-the-bone beef you’ve ever tasted. Three ingredients, zero fuss! Just three ingredients. A few hours of waiting. And then — the most tender, fall-off-the-bone beef you have ever eaten in your life.

When I want a dinner that feels really special but I don’t want to spend all evening in the kitchen, this is the recipe I go to. Beef shanks are a type of meat that comes with the bone still in it. That bone is like a little flavor bomb — as the meat cooks slowly, all that goodness inside the bone melts right into the sauce and makes it taste rich and deep, like something from a fancy restaurant. But here’s the cool part: you only need three things to make it happen. The raw beef goes straight into the slow cooker, you pile some onions on top, shake on some seasoning, and put the lid on. That’s your whole job. Hours later, the meat is so soft you can cut it with a spoon, and the whole house smells incredible. Your family will think you worked really hard. You didn’t. But you don’t have to tell them that. 😄

Slow Cooker Beef Shanks — 3-Ingredient

Servings: 4

Ingredients

• 3 pounds bone-in beef shanks (thick-cut pieces)
• 2 pieces large yellow onions, peeled and thickly sliced
• 3 tablespoons low-sodium beef seasoning blend or steak seasoning

Slow Cooker Beef Shanks Making Steps

1. Place beef in slow cooker: Lay the 3 pounds bone-in beef shanks (thick-cut pieces) flat on the bottom of a big slow cooker (5 to 7 quarts works best). Try to keep them in one layer so they all cook evenly.
2. Add the onions: Scatter the 2 pieces large yellow onions, peeled and thickly sliced on top of and around the beef. Push some slices down along the sides so they touch the meat. As they cook, the onions will get soft and make a yummy, natural sauce all on their own.
3. Add the seasoning: Sprinkle all of the 3 tablespoons low-sodium beef seasoning blend or steak seasoning over the onions and the top of the beef. Use the whole amount — this is what gives the meat and the broth all that great flavor.
4. Cook low and slow: Put the lid on. Cook on LOW for 8 to 480 minutes, or cook on HIGH heat for 4 to 5 hours. The beef is ready when it’s very soft and falls right off the bone when you poke it with a fork. Try not to lift the lid while it cooks — every time you do, heat escapes and it takes longer!
5. Remove the bones: Use tongs to carefully lift the beef shanks out and place them on a cutting board. Let the extra juice drip back into the pot. Pull out and throw away the bones and any big rubbery bits that didn’t melt down.
6. Shred the meat: Pull the beef apart into big chunks or shred it with two forks. Put it all back into the slow cooker and stir it into the onions and all those tasty juices. Give it a taste and add a tiny bit more seasoning or salt if you think it needs it.
7. Serve hot: Spoon the beef over mashed potatoes, rice, or noodles. Make sure to ladle plenty of those onion-rich juices on top. Serve hot and enjoy!

Slow Cooker Crawfish 6-Ingredient

Slow Cooker Beef Stew 6-Ingredient