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Slow Cooker Beef Shanks and White Beans

This Slow Cooker Beef Shanks and White Beans recipe is rich, hearty, and perfect for a comforting family dinner. Beef shanks cook low and slow until fork-tender while creamy white beans absorb the deeply savory broth.
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Prep Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 to 4 beef shanks, about 3 to 3 1/2 pounds total
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 2 cans white beans, 15 ounces each, drained and rinsed
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Method
 

  1. Season the Beef: Pat the beef shanks dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
  2. Brown the Beef Shanks: Heat the olive oil in a large skillet over medium-high heat. Add the beef shanks and sear for about 3 to 4 minutes per side , or until deeply browned. Work in batches if necessary so the pan is not overcrowded. Transfer the browned beef shanks to the slow cooker.
  3. Cook the Onion: Reduce the skillet heat to medium. Add the diced onion and cook for about 4 to 5 minutes , stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
  4. Add the Tomato Paste: Stir the tomato paste into the onions and garlic. Cook for about 1 minute to deepen the flavor.
  5. Deglaze the Skillet: Pour about 1/2 cup of the beef broth into the skillet. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Pour the entire mixture into the slow cooker.
  6. Add the Remaining Seasonings: Add the remaining beef broth, Worcestershire sauce, Dijon mustard, thyme, rosemary, and bay leaf. The liquid does not need to completely cover the beef shanks.
  7. Slow Cook the Beef: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours . The beef is ready when it is very tender and pulls easily away from the bone.
  8. Add the White Beans: About 45 minutes before serving , gently stir the drained and rinsed white beans into the cooking liquid around the beef. Cover and continue cooking until the beans are hot and have absorbed some of the savory broth.
  9. Thicken the Broth if Desired: If you prefer a thicker sauce, whisk together the cornstarch and cold water until smooth. Stir the slurry into the cooking liquid during the final 15 to 20 minutes. Continue cooking until the broth thickens slightly.
  10. Finish and Serve: Remove and discard the bay leaf. Taste the broth and adjust the salt and black pepper if needed. Serve each beef shank with plenty of white beans and spoon the savory broth over the top.