- Cross-Cut Shanks (Osso Buco) - 3 lbs.
- olive oil - 2 Tbsp
- shallots - 12
- cloves garlic, crushed - 2
- beef stock - 1 cup
- medium carrots, chopped coarsely - 2
- Stout - 3 cups
- dark brown sugar - 2 Tbsp
- fresh Rosemary - 2 sprigs
- cornstarch - 1/4 cup
- water - 2 Tbsp
1 - Heat half of the oil in a large pot or frying pan, on medium heat. Cook Shanks until browned all over. Transfer to Slow Cooker.
2 - Peel Shallots, trim roots, leaving shallots whole, slice them in half, lengthwise.
3 - Heat remaining oil in same pan. Cook Shallots and Garlic, stirring until Shallots are browned slightly. Add Beef Stock and bring to boil. Remove from heat. Add Carrots, Mushrooms, Stout, Sugar and Rosemary. Cover and cook on Low for 6 – 8 hours.
4 - Carefully remove Beef Shanks from the cooker, set aside and cover to keep warm. Stir blended Cornstarch and Water into the Cooker. Cook, covered, on high about 15 minutes or until thickened slightly. Season to taste.
5 - Serve Beef Shanks with Sauce.
Suggested Side: Mashed Potatoes