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Slow Cooker Red Wine Beef Shank Stew - delicious over rice, pasta or mashed potatoes. Leftovers are terrific topped with mashed potatoes and baked, or made into beef vegetable soup (add leftover cooked whole grains or pasta)

Slow Cooker Red Wine Beef Shank Stew

Course Main Course
Prep Time 15 minutes
Cook Time 6 hours
Servings 6
Calories 446 kcal


  • 3 pounds beef shank
  • sea salt
  • fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 cups large onion chopped
  • 4 cups carrots chopped
  • 3 cups celery stalks chopped
  • 6 cloves garlic chopped
  • 2 tablespoons umami paste or tomato paste
  • 2 cups red wine
  • 2 teaspoons Herbs de Provence (or substitute a mixture of thyme, oregano, rosemary)
  • 3 cups chopped tomatoes (30 ounces)
  • sea salt and fresh ground pepper to taste


  1. Season beef shank pieces with salt and pepper on both sides. Heat oil in a large pot and brown beef shank pieces on both sides. Transfer to slow cooker. Add onion, carrots, celery and garlic to pot and saute until fragrant, about 3-4 minutes. Add umami paste and saute another minute. Add red wine, Herbs de Provence and tomatoes; stir to scrape up any browned bits from bottom of the pot.
  2. Transfer everything to slow cooker; cover and cook on high for 6 hours. Season to taste with salt and pepper.

Recipe Notes

For extra umami flavor, add some porcini mushrooms, season with soy sauce instead of salt and serve with a sprinkling of Parmesan cheese.

Nutrition Facts
Slow Cooker Red Wine Beef Shank Stew
Amount Per Serving
Calories 446
* Percent Daily Values are based on a 2000 calorie diet.