Slow Cooker Beef Shank and Green Lentil Stew Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the stew, you can sear the beef chunks in a hot pan with a small amount of oil before adding them to the slow cooker. This caramelization adds a layer of complexity to the final broth. However, if time is limited, the recipe works perfectly well without this step, as the long, slow cooking process will still yield a delicious and tender result.

If you prefer a thicker stew, you can remove a small portion of the lentils and carrots, mash them with a fork, and stir them back into the pot before serving.

This natural thickening method adds body to the stew without the need for additional starches. This technique is particularly effective if you find the broth is slightly thinner than you prefer after the full cooking duration has elapsed.

Variations

• Root Vegetable Variation: Incorporate diced parsnips or celery root alongside the carrots for a more complex earthy flavor profile. These root vegetables hold up well to the long cooking time and add a subtle sweetness that complements the beef shank perfectly.
• Red Wine Infusion: Substitute one cup of the beef broth with a dry red wine to add depth and acidity to the stew. The wine helps tenderize the beef and provides a richer, more robust flavor that pairs exceptionally well with the thyme and lentils.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat on the stovetop over medium heat until steaming hot, adding a splash of broth if necessary.

Store any leftover stew in an airtight container once it has cooled to room temperature, which should take no longer than two hours. Placing the container in the refrigerator promptly ensures the food remains safe for consumption.

When properly stored, the stew will maintain its quality for up to three days, often tasting even better the next day as the flavors continue to meld during storage.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish a day in advance, allow it to cool, and then store it in the refrigerator.

When ready to serve, simply reheat the desired portion on the stovetop or in the microwave until it is heated through, ensuring the beef reaches a safe serving temperature.

Serving ideas

Serve the stew in deep, warmed bowls to help maintain its temperature while eating. The hearty nature of the beef and lentils makes it a complete meal on its own, but it pairs beautifully with a slice of crusty bread or a simple side salad to provide a fresh contrast to the rich, savory flavors of the stew. The warmth of the bowl enhances the overall dining experience.

For a more refined presentation, consider garnishing each bowl with a small amount of freshly chopped parsley or a touch of cracked black pepper.

While these additions are optional, they provide a bright pop of color and a hint of freshness that cuts through the savory richness of the beef. Ensure the stew is served while still hot, as the textures are best enjoyed at a warm, comforting temperature.

Frequently asked questions

Recipe card

Slow Cooker Beef Shank and Green Lentil Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb beef shank, cut into chunks
• 1 cup green lentils, rinsed
• 2 carrots, sliced
• 1 tsp dried thyme
• 4 cups beef broth

Instructions

1. Place the beef shank chunks at the bottom of the slow cooker vessel. Add the rinsed green lentils and the sliced carrots on top of the beef. Sprinkle the dried thyme evenly over the mixture to ensure flavor distribution throughout the stew. Finally, pour the beef broth over the combined ingredients, ensuring everything is submerged.
2. Cover the slow cooker with its lid. Set the cooker to the low setting and cook for approximately 8 hours, or until the beef is fork-tender and the lentils are soft. Avoid opening the lid during the cooking process to maintain a consistent temperature and moisture level.
3. Once the cooking time is complete, verify that the beef has reached an internal temperature of at least 145°F (63°C). Allow the stew to rest for at least 3 minutes before serving in warm bowls. Check that the lentils are cooked through and have absorbed the savory beef broth.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

32 g

Fat

16 g

Fiber

12 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.