Individual Pot Roasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 t salt1/4 t fresh ground black pepper2 T all-purpose flour2 center-cut beef shanks (about 1 1/4 lbs total) at least 1 in thick1 T butter1 T olive oil8 baby carrots1 clove garlic, crushed1 stalk celery, chopped4 oz fresh mushrooms, quartered2 plum tomatoes, halved and seeded and chopped1/4 c dry sherry (can also use other dry red or white wines)1 T tomato paste1 T Worcestershire sauce
Place salt, pepper, and flour in a plastic bag. Add the shanks and shake to coat.
In a large saute pan ove rmedium-high heat, heat half of the butter and oil until very hot. Then add one shank and brown on all side (3-4 minutes) and transfer to the slow cooker. Repeat with the remaining butter and shank. lay the shanks side by side in the crock.
To the drippings in the pan, add carrots and garlic and cook for 1 minute, then add to the crock over th emeat.
Add the rest of the ingredients and stir to mix.
Cover and cook on LOW for 9-11 hours.
**if you want thicker sauce - in the last 45 minutes, check consistency. If too thin, transfer meat and veggies to a serving platter with a slotted sppon and increase the heat to HIGH and leave uncovered, letting some of the moisture evaporate.
Serve 1 shank per person, accompanied by veggies, with sauce poured over the top.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HIS_BLONDIE.
In a large saute pan ove rmedium-high heat, heat half of the butter and oil until very hot. Then add one shank and brown on all side (3-4 minutes) and transfer to the slow cooker. Repeat with the remaining butter and shank. lay the shanks side by side in the crock.
To the drippings in the pan, add carrots and garlic and cook for 1 minute, then add to the crock over th emeat.
Add the rest of the ingredients and stir to mix.
Cover and cook on LOW for 9-11 hours.
**if you want thicker sauce - in the last 45 minutes, check consistency. If too thin, transfer meat and veggies to a serving platter with a slotted sppon and increase the heat to HIGH and leave uncovered, letting some of the moisture evaporate.
Serve 1 shank per person, accompanied by veggies, with sauce poured over the top.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HIS_BLONDIE.
Nutritional Info Amount Per Serving
- Calories: 812.8
- Total Fat: 30.9 g
- Cholesterol: 235.3 mg
- Sodium: 1,007.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.7 g
- Protein: 97.8 g
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