Thor's Hammer
Slow cooked beef shank in a rich tomato, red wine sauce. Moist and juicy and something your guests will not forget!
Ingredients
- 1 4 lb. Beef Shank, known as Thor's Hammer
- 2 Tbsp. Olive Oil
- 4 large Carrots, peeled and rough chopped into 2" pieces
- 1 large White onion, peeled and cut into sections
- 5 cloves Garlic, peeled and smashed
- 1 28 oz. Can Cento crushed tomatoes
- 1 cup Good quality red wine. I used Dark Horse Big Red Blend
- 1 lge. Bay Leaf
- Handful of fresh thyme
- Salt/Pepper I used about 2 Tbsp. of Maldon salt on the meat and then added more to taste as it cooks. I used freshly ground black pepper-about 1 tsp. to the sauce.
- 10 Baby Yukon Gold Potatoes To be added towards end of cook-time.
Instructions
- Bring the beef shank to room temperature.
- Salt the shank liberally with about 2 Tbsp. flaky salt, like Maldon or Fleur de Sel.
- Add 2 Tbsp. olive oil to a heavy bottomed or cast iron skillet. Heat until smoking hot.
- Add the beef shank and brown thoroughly on all 5 sides.
- Heat the slow cooker on high and add the can of tomatoes, 1 cup red wine, 1 onion, 4 carrots, 5 cloves smashed garlic, bay leaf, thyme, salt, pepper.
- Drop in the beef shank and spoon the sauce over the top and sides of the beef.
- Cover the Crock Pot and cook on high for 5 to 6 hours until the beef is nearly falling off the bone. Check every hour for seasoning and continue basting with the sauce.
- 5 hours into cook-time, add the baby potatoes and let them slow cook in the sauce for the last hour of cooking.
- If you are making this a day ahead of time, remove from the Crock Pot, cool completely and put in the refrigerator overnight. Bring back to room temperature before reheating to serve.
Notes
I had never heard of this cut of beef before and was so excited to find it at the Vera Earl Ranch. I'm sure you could order it online and guarantee you will not be disappointed!