Slow Cooked Cross Cut Shanks

Ingredients

• 5 pounds of Mariposa Ranch Cross Cut Shanks
• 2 tbsp butter, or coconut oil, for browning
• Sea salt and freshly ground black pepper
• 1 large sweet onion, diced
• 3 carrots, chopped
• 3 ribs of celery, chopped
• 8-10 large garlic cloves, skins removed but left whole
• 1/2 teaspoon sea salt
• 2 cups of beef stock 
• 2 Tablespoons tomato paste
• 4-5 anchovies (you could leave these out, but trust me, they add an amazing depth of flavor!)
• 8 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• Minced chives and parsley for garnishing, optional

Instructions

1. In a large frying pan over medium heat, melt enough of the fat of your choice to cover the bottom of the pan.
2. Season the shanks on both sides with sea salt and freshly ground black pepper.
3. Place two to three of the shanks in the pan and brown them on both sides, about 4-5 minutes per side. Repeat with the remaining shanks, adding more fat to the pan if needed.
4. While those are browning, chop your carrots and celery.
5. Place the browned shanks into the slow cooker.
6. In the same frying pan, add a little more fat if needed to cover the bottom of the pan and add the diced onion, garlic, and 1/2 teaspoon sea salt, sautéing until the onions are translucent and the garlic cloves are slightly browned, about 5 minutes.
7. Place the onions and garlic over the shanks in the slow cooker. Add the chopped carrots and celery.
8. Return the frying pan to the heat and add the stock, tomato paste, and anchovies, stirring with a spoon to loosen up any browned bits from the bottom of the pan.
9. Turn off the heat and add the stock mixture to the slow cooker.
10. Tie the thyme and rosemary into a bundle with some kitchen twine and tuck it into the slow cooker, nestled under the stock.
11. Turn your slow cooker to low and let the shanks cook for about 8 hours.
12. Before serving, remove the herb bundle. The leaves will have fallen off the stems and will flavor the sauce.
13. If serving right away, try to skim off some of the fat and season with additional salt and pepper if needed.
14. Plate with the side of your choice. We love this dish with garlic cheddar mashed potatoes or cauliflower puree and minced chives and parsley for garnishing.