Zinfandel Braised Beef Shanks

Yield: 4 servings


  • 2- 6-8 oz cross-cut beef shanks
  • a splash of extra virgin olive oil
  • 2 onions, chopped
  • 4 garlic cloves, peeled
  • 2 carrots, chopped
  • 1- 750 ml bottle of any zinfandel or red wine
  • 2-3 large sprigs of rosemary, fresh
  • 1 tsp of peppercorns
  • 1 tsp of salt
  • 1-2 bay leaves
  • 1 cup of prunes


Splash the oil into your favourite heavy skillet and heat over medium high heat. Sear the beef until browned, crispy and delicious, about 5 minutes then flip and sear the second side. Transfer to a slow cooker. Pile in all the remaining ingredients, cover and cook on high for six hours or low for eight hours. Serve and share.