Beef shanks with red wine and tomatoes from The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on August 08, 2019

    Delicious - much, much better than I expected given the simplicity and few ingredients, and without browning the meat first! I did basically let the meat "marinate" with all the other ingredients overnight in my fridge so I could just dump it all in my slow cooker before work the next day. Let it cook for nine hours and it was perfectly tender and juicy. Although the recipe says serve with crusty bread, next time I think I would like it with some polenta or mashed potatoes.

  • chawkins on February 15, 2013

    I had an extra 3/4 lb of meat. Cooked at low for 7.5 hour and the meat was not quite tender yet. I cooked it at high for another 4 hours the next day to get it to fall off the bone.

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