So, I mentioned in another thread that I cook all my bone-in roasts this way. I happened to be gifted 2 shanks by my dad and this is what I did with them.
I chopped potatoes, carrots, onions, and mushrooms. Added them to a crockpot basin since my Dutch oven is too small to contain the shanks, and I don’t care to cut them up. Seared the shanks on my grill for just a few minutes for color/flavor. Into the crockpot they go. Some salt, fresh thyme and Rosemary, cup and a half of red wine, cup or two of water. Wrapped with foil and into a 190 degree oven. There they sat for around 26 hours.
The result is a clean bone, rich bone broth, still pinkish meat. Tender, juicy, and by far the way I prefer slow-cooked meat. Especially when you’re able to leave the bone in.
I chopped potatoes, carrots, onions, and mushrooms. Added them to a crockpot basin since my Dutch oven is too small to contain the shanks, and I don’t care to cut them up. Seared the shanks on my grill for just a few minutes for color/flavor. Into the crockpot they go. Some salt, fresh thyme and Rosemary, cup and a half of red wine, cup or two of water. Wrapped with foil and into a 190 degree oven. There they sat for around 26 hours.
The result is a clean bone, rich bone broth, still pinkish meat. Tender, juicy, and by far the way I prefer slow-cooked meat. Especially when you’re able to leave the bone in.