Yield: 4 servings
Ingredients
- 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
Method
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.