Slow Cooker Buttery Herb Beef Shanks and Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the beef shanks in a hot skillet with a little oil before placing them in the slow cooker. This caramelization adds a complex, roasted note to the final dish. Simply brown each side for 2-3 minutes until a deep golden crust forms.

If you prefer a thicker sauce, remove the beef and potatoes once cooked, then whisk in a small amount of cornstarch slurry to the remaining liquid in the slow cooker.

Turn the setting to high and let it bubble for 5-10 minutes until the sauce achieves your desired consistency.

Variations

• Garlic Herb Variation: Add 4 cloves of minced garlic to the broth before pouring it over the beef. The garlic infuses the meat with a pungent, savory aroma that complements the herbs perfectly.
• Root Vegetable Mix: Incorporate chunks of carrots and parsnips alongside the baby potatoes. These root vegetables add a subtle sweetness and extra texture to the final braise.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

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

Reheat

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Ensure the meat and potatoes are covered in some of the cooking liquid to prevent them from drying out during storage. Label the container with the date to track freshness effectively.

This dish is excellent for making ahead as the flavors continue to meld in the refrigerator. You can assemble the ingredients in the slow cooker insert the night before and keep it in the fridge, then simply place it into the base and turn it on in the morning.

Serving ideas

Serve the beef shanks hot, directly from the slow cooker, spooning plenty of the buttery herb broth over the meat and potatoes.

This dish pairs beautifully with a simple side of steamed green beans or a crisp garden salad to balance the richness of the beef and butter.

Present the dish in shallow bowls to capture all the flavorful juices. You can garnish with freshly chopped parsley or chives if desired, although the dish is complete and flavorful on its own.

Provide a knife for the beef, though it should be tender enough to eat with a fork.

Frequently asked questions

Recipe card

Slow Cooker Buttery Herb Beef Shanks and Baby Potatoes

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

Ingredients

• 4 bone-in beef shank rounds
• 1.5 lb baby gold potatoes
• 2 tbsp herb seasoning blend
• 1 cup buttery beef broth

Instructions

1. Place the beef shank rounds into the bottom of the slow cooker insert. Arrange the baby gold potatoes around and on top of the beef slices to ensure even cooking throughout the process.
2. Sprinkle the herb seasoning blend evenly over the beef and potatoes. Pour the buttery beef broth over the ingredients, ensuring the herbs are well-distributed and the liquid coats the potatoes.
3. Cover the slow cooker and cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving with the potatoes and sauce.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38.5 g

Carbohydrates

22 g

Fat

30 g

Fiber

3 g

Sugar

1.5 g

Sodium

650 mg

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