Slow Cooker Wine-Braised Beef Shanks

Slow cooker wine-braised beef shanks.Very delicious and easy beef recipe cooked in slow cooker.

• 1 cup (250 ml) dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 3 cloves garlic,peeled and chopped
• 1 teaspoon kosher salt
• 1 cup (250 g) sliced mushrooms
• 4 beef shank cross cuts
• 2 leeks,quartered lengthwise and cut crosswise
• 2 cups (500g) sliced carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• For Gremolata:1/4 cup (60 g) fresh parsley leaves
• 1 tablespoon grated lemon zest
• 1 clove garlic,peeled and finely chopped

Cooking Method:

1. In a slow cooker,combine dry red wine,tomato paste,basil,marjoram,garlic and salt.
2. Mix well.
3. Add sliced mushrooms,top with beef shank,leeks and carrots.
4. Cover slow cooker and cook on low-heat setting for 8-9 hours or until beef is for tender.
5. Remove cooked beef with vegetables from slow cooker and transfer to serving dish.
6. For sauce,pour cooking liquid into small saucepan.Skim off fat.
7. In a small mixing bowl,combine all-purpose flour and cold water.Mix until smooth.
8. Stir in a little of cooking liquid.
9. Stir flour mixture into cooking liquid in saucepan.
10. Cook,stirring over medium heat about 3 minutes or until mixture bubbles and thickens.
11. Spoon over beef and vegetables.
12. For Gremolata:Finely chop parsley and lemon zest.Mix well with chopped garlic.
13. Sprinkle over meat and vegetables.

Ingredients:

• 2/3 oz (20 g) unsalted butter,melted
• 3 tablespoons runny honey
• 1 tablespoon Dijon mustard
• zest of half lemon
• salt and freshly ground black pepper
• 1/2 pound (240 g) fresh asparagus,trimmed
• 4 salmon fillets
• lemon wedges

Ingredients:

• 1 pound (480 g) white fish fillets,skinless and boneless
• 2 large fish heads (snapper or cod)
• 5 pints (5 L) water
• 1 large yellow onion,peeled and chopped
• 1 teaspoon dried oregano
• 2/3 cup (160 g) long-grain rice
• 2 egg yolks
• freshly squeezed juice of 2 lemons
• grated zest of 1 lemon
• salt and freshly ground black pepper

Cooking Method:

1. In a large saucepan,combine water,fish fillets and fish heads.
2. Add chopped onion and dried herbs.
3. Bring to a boil over high heat,then reduce heat to low and simmer,covered,for 30 minutes.
4. Strain off the stock,squeezing the fish pieces to obtain the utmost possible anount of juice before discarding.
5. Reheat the stock and stir in rice.
6. Simmer over low-heat for 20 minutes.
7. In a mixing bowl,whisk egg yolks,using a whisker.
8. Gradually add lemon juice,stirring with fork until well blended.
9. Spoon some of the hot soup into egg mixture,then stir into the gently simmering soup.
10. Stir in half of lemon zest and simmer for a further 5 minutes.
11. Season with salt and black pepper.
12. Serve Greek fish soup with a light sprinkling of lemon zest on each portion.More soup recipes>>>>

Ingredients:

• 4 cloves garlic,peeled
• fresh dill
• zest of 1 lemon
• 1/3 cup (80 ml) olive oil
• 4 salmon fillets
• freshly ground black pepper

Ingredients:

• 3 pounds (1.44 kg) lamb leg or shoulder (fat trimmed), cut into chunks
• 1/2 cup (125 ml) olive oil
•  1/2 cup (125 ml) dry red wine
• 2 teaspoons dried oregano
• 2 garlic cloves,peeled and crushed
• zest and freshly squeezed juice of 2 lemons
• salt and freshly ground black pepper,to taste