Easy and Excellent Slow Cooker Braised Beef

This is the simplest recipe I have developed for braised beef, but it is astonishingly good. You can use shanks, short ribs, or a pot roast cut. To speed the morning preparation, brown the beef the night before and refrigerate. Load everything in the cooker in the morning and revel in your forethought come suppertime.

Braised beef shanks with a side of Maple Walnut Parsnips and Sweet Potatoes

3 lbs beef shanks, short ribs, or similar
Canola oil
Salt and pepper
1 head garlic, unpeeled
3/4 cup dry red wine
Beef stock
2 sprigs fresh thyme or 1/4-1/2 tsp dried

Preheat the oven to 500 degrees.

Pat the beef dry with a paper towel, then lightly oil all over.  Sprinkle generously with salt and pepper all over. Place in a baking pan, then brown in the oven for at least 10 minutes per side.  If desired, refrigerate for up to a few days before slow cooking.

Separate the head of garlic into cloves but do not peel. Place the garlic in the bottom of the slow cooker. Pay the browned beef on top of the garlic. Pour in the red wine, then add enough beef stock to cover the meet about three quarters of the way. Top with the sprigs of thyme or a sprinkling of dried thyme. Cover the cooker and cook on Low for 7-9 hours, until meet is very tender.

Serve over mashed potatoes or egg noodles, or with a side of roasted potatoes or root vegetables, with plenty of the braising liquid spooned over the meat.

Serves 4-6.

Tangy Shredded Beef and Shiitakes Over Noodles

I don't generally think of June as the prime season for pot roast, but it's good when you get a chilly, rainy weekend.  Then, you can use the leftovers to make this excellent, satisfying ragout.  Be sure to save some of the braising liquid.  You can use a different pot roast recipe than the two suggested, but these are both extra flavorful and work well with the shiitakes.

Canola oil
1/2 lb shiitake mushrooms, stemmed and sliced
1 medium onion, sliced lengthwise (optional)
About 1 lb leftover Spicy Latin-Style Vinegar-Braised Beef or Asian Style Pot Roast, shredded with a fork
About 1 cup leftover braising liquid (or substitute beef stock)
1/2 lb egg noodles

Heat a little canola oil in a braising pan or other wide bottomed pan.  Saute the shiitakes and onions, if using, until tender, then add the shredded beef and braising liquid and simmer until sauce-y.

While you simmer the beef and mushrooms, cook the egg noodles in a pot of salted boiling water.  Drain and toss with a bit of canola oil.

Serve the beef and mushrooms over a bed of noodles, spooning a bit of extra sauce over the top if there is any.

Serves about 4.

Spicy Latin-Style Vinegar-Braised Beef

The flavors here will take you somewhere zesty and a little Caribbean.  Serve chunks of meat with sauce over noodles, grits, or mashed potatoes, or shred it for tacos.  Feel free to substitute shanks or short ribs for the roast.  This would also be excellent with pork.  This recipe is very loosely adapted (and much simplified) from How to Cook Meat by Christopher Schlesinger and John Willoughby.

2 1/3 - 3 lb pot roast (eye of round, half brisket, rump roast, chuck, etc)
4-6 cloves garlic, minced
2 Tbsp ground cumin
1 Tbsp chili powder (or more to taste)
2 Tbsp salt
1 Tbsp freshly ground black pepper
olive oil
2 medium onions, thinly sliced
1 cup diced carrots
1 cup diced celeriac
1 cup red wine vinegar
Beef stock

Remove the roast from the fridge 1-2 hours before you plan to begin cooking.

Preheat the oven to 500 degrees.

Combine the garlic, cumin, chili powder, salt, black peppers, and 2 Tbsp of olive oil in a small bowl to form a paste.

Pat the roast dry, then spread it all over with this paste. Place the roast in a pan and brown it in the oven, 10-15 minutes per side.

While the roast browns, heat a little olive oil in a Dutch oven.  Add the onions, carrots, and celeriac and saute over medium high heat until nicely browned.  Deglaze the pot with the vinegar.  If needed, remove from heat while the roast finishes browning.  When the roast is browned, add it to the pot with the veggies.  Add beef stock until the liquid covers the meat about three quarters of the way.  Bring to a boil, then reduce heat to very low and simmer for at least 2-3 hours.  When the meat is done it will be very tender.

Once the meat is cooked, remove it from the pot and cut it up.  If desired, strain the cooking liquid, then reduce to make a sauce.  Alternatively, just serve the meat over mashed potatoes, egg noodles, or grits with a bit of cooking liquid spooned over it.

Serves 5-6.

Classic Red Wine-Braised Beef Shanks

Braising beef in red wine is a classic treatment, and with good reason.  I used beef shanks from our cow share, but virtually any good braising cut would work here: shanks, short ribs, even pot roast.  Serve this with mashed potatoes or egg noodles.

2 1/2 - 3 lbs beef shanks (about 3 large)
Canola oil
Salt and pepper
3 garlic cloves, peeled and smashed
1 small onion, quartered
1 large carrot, peeled and cut into chunks
1/2 tsp dried thyme
1 1/2 cups dry red wine
Beef stock

Preheat the oven to 500 degrees.  Coat the beef all over with oil, then sprinkle liberally on all sides with salt and pepper.  Brown well in the oven, 10-15 minutes per side.  (You can do this on the stovetop if you prefer, but I find it too smoky.)

While the beef browns in the oven, heat a little canola oil in a Dutch oven or other large pot.  Add the garlic, onion, and carrot and brown them a bit.  Stir in the thyme.  When the veggies are browned, deglaze the pan with the wine, then reduce heat to a simmer while you wait (if necessary) for the beef to finish browning.

When the beef is browned, add it to the pot with the vegetables and wine.  Add enough beef stock to cover the meat about three quarters of the way.  Bring to a boil, then reduce heat to very low and simmer for 2-3 hours.  The beef is done when it is very tender and falling off the bones.

To serve, remove the beef from the pot and separate it from the bones.  Cut into pieces if desired, and remove any excess connective tissue that remains.  If you want to get fancy, you can strain the braising liquid then return it to the stove and reduce it to make a sauce.  Otherwise, just serve the meat over mashed potatoes or noodles with a spoonful of braising liquid poured over.

Serves about 4.

Cranberry-Lime Braised Pork Chops

This came of an inspiration to use up the last of the cranberry sauce left in the fridge from Thanksgiving.  But since you probably don't have the same thing in your fridge, it's still easy to make from scratch.

3 good sized pork chops
1 1/2 tsp salt
Freshly ground black pepper to taste
Olive oil
1/2 - 3/4 cup Cranberry Sauce with Lime
1 1/4 - 1 1/2 cups chicken broth, warm

Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.

Preheat a braising pan or large skillet over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2-3 minutes, until nicely browned on one side. Turn over and cook on the other side for another 2-3 minutes. Remove the chops to a plate. 

Stir together the cranberry sauce and chicken broth, then add to the hot pan and deglaze it, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.

The braising liquid is delicious. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.

Serves 3.

Apple Cider Braised Beef with Celeriac

Tart apple cider makes for a sweet but not too sweet, tangy braising liquid, perfect for fall.  If you don't have access to a tart cider (I used the Vintage blend from Clarkdale Fruit Farms), substitute beef stock for part of the cider and add a little cider vinegar at the end if desired.  I used beef shanks, but the recipe would work for any good braising cut - short ribs, brisket, or anything else you'd use for pot roast.  While you could substitute other root vegetables for the celeriac, I recommend using it because the texture and flavor work really well cooked in the cider.  You can serve this over egg noodles or mashed potatoes, or serve it like a stew with some good bread for dipping.

2-3 lbs beef ( such as shanks, short ribs, brisket, etc)
Canola oil
Salt and pepper
1 large tart apple, peeled, cored and cut into chunks
1 medium onion, in wedges
1 large celeriac, peeled and cut into chunks
3 cups tart apple cider
Beef stock (if needed)
1 Tbsp spicy brown mustard

Preheat the oven to 500 degrees.  Lightly coat the beef on all sides with oil, then sprinkle generously with salt and pepper.  Brown in the oven for 10 minutes on each side.  (You can also do this on the stovetop, but I personally find it too smoky.)

Heat a little more canola oil in a Dutch oven.  Add the apple, onion, and celeriac and brown them a bit over high heat, stirring often.  Add the browned beef, then pour in the apple cider.  Add beef stock if needed to bring the level of the liquid such that it covers the beef most but not all of the way.  Stir in the mustard.

Bring the braise to a boil, then reduce heat to very low and simmer for at least 2 hours.  When ready to serve, take the beef out of the pot and cut into serving sized pieces, removing any chunks of bone.  Mash the apple chunks with the back of a spoon.  Serve the beef with plenty of liquid and chunks of celeriac.

Serves 4-6.

Chipotle-Garlic Braised Pork Chops

These are easily in the running for the best pork chops I've ever made. I've been playing with the idea of braising them for a while now, something I've not tried before, because when pan frying or grilling I often have trouble hitting the right level of doneness; so often they seem to go from not quite done to dry. Braising solves that problem by finishing the cooking process in a flavorful sauce so the chops stay moist.

This is best made in a braising pan, but a large skillet will do the job as well. Just make sure to use a nice heavy pan for good heat distribution.

Try serving these with Sorrel Mashed Potatoes, Roasted Garlic Mashed Potatoes, or Goat Cheese Polenta.


3 good sized pork chops
1 1/2 tsp salt
1 tsp chili powder (not cayenne, something milder)
Freshly ground black pepper to taste
Olive oil
6 cloves garlic, minced
1 small onion, finely chopped
1 chipotle pepper in adobo sauce, seeded and minced
2 cups chicken broth, warm

Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt, chili powder, and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.

Preheat your braising pan over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2 minutes, until nicely browned on one side. Turn over and cook on the other side for another two minutes. Remove the chops to a place.

Add a little more olive oil to the pan, then add the garlic and onion and saute for 2-3 minutes. Add the chipotle and the chicken broth. Deglaze the pan, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.

The braising liquid is delicious, if slightly spicy. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.

Serves 3.

Braised Beef Shanks with Marsala and Mushrooms

This is delightfully earthy and satisfying. Excellent with mashed potatoes. I used dried porcini mushrooms, which are intensely flavorful. Feel free to use another type; if it's something less pungent you might want to increase the quantity.

You could easily substitute short ribs or a pot roast cut for the shanks in this recipe.

3-4 lbs beef shanks
Salt and pepper
Olive oil
2 shallots, chopped (or 1 small onion)
3 cloves garlic, peeled and smashed
1/4 cup dried porcini or other mushrooms
1 1/2 cups marsala
Beef broth

Preheat the oven to 500 degrees.

Pat the meat dry with paper towels, then season liberally all over with salt and pepper. Place in a roasting pan and brown in the oven for 10 minutes on each side.

While the meat browns, heat a little olive oil in a Dutch oven. Add the shallots and saute for 2-3 minutes, then remove from heat. When the meat is browned, add it to the pot along with the garlic, dried mushrooms, marsala, and enough beef broth to cover the meat about three quarters of the way. Bring to a boil, then reduce heat to very low and simmer for 3-4 hours, until the meat is falling-apart tender.

To serve, place the meat on a platter and cut away the bones and remaining connective tissue, then cut meat into chunks. Strain the solids out of the cooking liquid and return it to the pot. Reduce a bit if you like.

Serve the meat with mashed potatoes and a spoonful of the cooking liquid.

Serves about 4.

Asian Style Pot Roast

This recipe is definitely a keeper. The Asian flavors of ginger, garlic, and soy sauce come through nicely without being overwhelming, making for a great variation on an old standard. Serve this over rice or noodles (lo mein or regular egg noodles).

2-3 lb brisket, chuck roast, or similar
Salt and pepper
6 cloves garlic, chopped
2 small onions, peeled and quartered
1-inch chunk ginger root, peeled and halved or quartered
1/4 cup soy sauce
3 Tbsp hoisin sauce (optional)
Beef stock

Remove the roast from the refrigerator about an hour before cooking. Generously season it all over with salt and pepper and let it warm up a bit on the counter.

Preheat the oven to 500 degrees. Place the roast in an oven proof pan. Brown in the oven, about 10 minutes on each side.

When the roast is browned, place it in a Dutch oven or similar sized pan. Pour off excess fat if there is much. Add the garlic, onion, and ginger and cook briefly on the stovetop, then add the soy sauce, hoisin sauce, and enough beef stock to cover the meat about three quarters of the way. Bring to a boil, then reduce heat and simmer over very low heat for 3-4 hours, until the meat is very tender. Turn it over once or twice during the cooking time.

When the meat is tender, remove it from the pot to a platter and cut it into slice or chunks. Pour the braising liquid through a sieve to remove the solids, then return it to the pot along with the meat.

Serve the meat over rice or noodles with a generous spoonful of braising liquid.

Serves 4-6.

Note: You can save the leftover braising liquid for another use. It will keep a long time in the freezer and can be added to a slow cooker meal or another stovetop braise for quick preparation.

Beer Braised Lamb Shanks with Root Vegetables

Hearty and rich, perfect for a winter night. I usually braise with wine in a more Mediterranean style, but this channels Ireland instead. Make this on a weekend, when you can start it in the afternoon and let the lamb braise over very low heat for a few hours. It'll be falling off the bone when it's done. For the beer, choose something medium-dark and not too hoppy (unless you would enjoy that bitter note in your braise). Serve this over mashed potatoes or polenta.

4 medium lamb shanks
Olive oil
Salt and pepper
1 medium onion, chopped
4 cups cubed root vegetables (choose from carrots, parsnips, turnips, rutabaga, celeriac, winter radish)
6 garlic cloves, minced
1 tsp dried thyme
1 sprig fresh rosemary (or 2 tsp dried)
1 12-oz beer
beef broth

Preheat the oven to 500 degrees. Lightly coat the lamb shanks with olive oil, then sprinkle with salt and pepper. Brown for 20-25 minutes in the oven, turning once.

While the lamb browns in the oven, heat a little olive oil in a Dutch oven. Add the onions and root vegetables. Sprinkle in some salt and pepper. Saute over pretty high heat until they begin to get nice and browned. (This generates a ton of rich, complex flavor for your braise). Add the garlic toward the end.

When the lamb is browned, add it to the Dutch oven along with the thyme and rosemary. Pour in the beer, then add enough beef broth to cover the meat about two thirds of the way. Simmer covered for 2-3 hours (longer if you like) over very low heat.

To serve, carefully remove the lamb to a platter. Then, if desired, partially puree the remaining liquid and serve poured over the lamb and mashed potatoes or polenta. Alternatively, strain out the broth and mash the vegetables and serve them on the side. Pour a little of the braising liquid over everything.

Serves 4.

Note: if you opt to strain out the vegetables, you can save the braising liquid (try freezing it) and use it again for another dish in a similar vein. Try it with pot roast or with bone-in chicken and some veggies in the crock pot for an easy and flavorful meal.

Red Wine and Shallot Braised Lamb Shoulder

Lamb should roast is one of those really flavorful, less expensive cuts that responds beautifully to slow moist cooking. The method used here submerges the meat only about a third to half way, allowing the exposed side to brown nicely.

I really liked this red wine, shallot, and tarragon treatment. I think it would also be excellent with a beef roast prepared the same way (substituting beef stock for the chicken stock in that case).

2-3 lb lamb shoulder roast
Salt and pepper
3 large shallots, sliced
1 tsp dried tarragon
1 cup red wine (more as needed)
2 cups chicken broth

Be sure to take the lamb out of the fridge at least an hour before cooking to let it approach room temperature. Season it liberally with salt and pepper.

Preheat the oven to 375 degrees.

Take a small roasting pan or oven-proof Dutch oven that will just accomodate the lamb. Place the sliced shallots in the bottom of the pan and sprinkle the tarragon over them. Place the lamb on top of the shallots, then pour in the wine and chicken broth. It should come about halfway up the meat.

Roast the lamb for 1 1/2 hours. Remove from the oven, turn it over, and dd more wine, broth, and/or water if the liquid level seems too low (try to keep it about a third of the way up the meat). Roast for another 30 minutes. Turn it over again and roast 20-30 minutes more. At this point it should be extremely tender. If it's not quite done, turn over again and roast another 20 minutes.

When the lamb is done, remove it to a warm platter. If you used a Dutch oven, place it on the stove top and simmer the cooking liquid (including shallots) until it reduces nicely. If you used a roasting pan, transfer the liquid to a saucepan and reduce.

Carve the lamb as best you can (this roast contains a lot of bones). Pass the sauce at the table.

Serves 3-4.

Braised Lamb Shanks in Tomato Sherry Sauce

Spring seems to have gone back into retreat for a while, so it's still good weather for a nice hearty braise. The combination of flavors here does something pretty wonderful. Serve with mashed potatoes for full and proper enjoyment.

4 lamb shanks
Salt and pepper
1-2 Tbsp olive oil
6 cloves garlic, minced
1 medium onion, diced
2 medium carrots, peeled and sliced into rounds
1 cup peeled chopped tomatoes and their liquid (canned; or thawed if frozen)
1/2 cup dry sherry
Chicken stock
1 bay leaf
1/2 tsp dried thyme

Preheat the oven to 475 degrees. Place the shanks in a roasting pan and brown in the oven for 20 minutes.

While the shanks brown, heat the olive oil in a Dutch oven. Add the garlic and onion and saute over medium heat for 6-8 minutes. Add the carrots and saute over low heat until the shanks are done. Add the browned shanks to the Dutch oven, then pour in the tomatoes, sherry, and enough stock to cover the meat about halfway. Add the bay leave and thyme. Bring to a boil, then reduce the heat to very low and simmer for 2-3 hours, until the meat is tender and falling off the bone.

When the meat is done, remove it from the Dutch oven and set aside temporarily. Remove and discard the bay leaf. Puree the cooking liquid (right in the pot with an immersion blender, or use a blender or food mill and then return it to the pot). Return the shanks to the pot with the sauce and keep on very low heat until ready to serve.

Serve hot, with mashed potatoes on the side, topped with sauce.

Serves about 4.

Sweet and Savory Balsamic-Braised Beef Shanks

Another great winter braise to make on the weekend. If you don't have beef shanks, this would also work well with any other tough, bone-in cut, such as short ribs, or even a pot roast. This is excellent with mashed potatoes.

I like to make this type of braise by browning the meat in the oven, then simmer on the stove top, partly because it's easy and you can do all the meat at once and partly because it involves a lot less smoke. But you can also brown on the stove top. For that matter, you can also cook the braise in the oven (at about 300 degrees) if you prefer. I like to do it on the stove top so I can check on it more easily.

If you like, you can substitute dry red wine for some of the beef stock.

4 lbs beef shanks
Salt and pepper
2 Tbsp olive oil
2 large onions, finely chopped
6-8 cloves garlic, minced
1 Tbsp dried lemon zest (or 1-2 tsp fresh)
3/4 cup balsamic vinegar
1 Tbsp sugar
1/2 lb plum tomatoes, finely chopped (frozen or canned is fine)
1/2 cup raisins
A few cups of beef stock

Preheat the oven to 450 degrees. Sprinkle the beef shanks all over with salt and pepper, then place them in a single layer in a roasting pan and brown in the oven for about 25 minutes.

While the beef browns in the oven, heat the olive oil in a Dutch oven. Add the onions and saute over medium-high heat for 6-8 minutes until nicely soft and a bit browned. Add the garlic and saute another minute. Then add the lemon zest, balsamic vinegar, sugar, tomatoes, and raisins.

When the meat is browned, place it in the Dutch oven with the other ingredients. Add enough beef stock to cover the meat about three quarters of the way. Bring the whole thing to a nice simmer, then reduce heat to very low and cook for 2-3 hours, covered. The meat is done when it is very tender and easily pierced with a fork.

Serves 4-6.

Tip: You'll probably have a few cups of braising liquid leftover when you finish the shanks. Don't throw it away! Stick it in the freezer (well labeled, of course) and pull it out later for an instant sauce. This is especially great for a slow cooker meal - just stick chicken legs and braising liquid in the cooker, all still frozen in the morning, and enjoy a delicious meal at dinnertime.

Provencal-Style Braised Short Ribs

Back again after another long trip, and enjoying the three day weekend with a little leisurely cooking. There's not a huge amount of labor involved in this dish, but you need to let it simmer for at least an hour and a half, so plan to make it on a day when you can start cooking in the afternoon.

Try serving this with polenta (stir in some grated Parmesan and butter when the polenta is done cooking) and Green Beans with Shallot Mustard Sauce. A green salad and some good bread would also work well.

3 lbs beef short ribs (shanks would also work)
Salt and pepper
2 Tbsp olive oil
1 large onion, in chunks
2 heads garlic, peeled and minced
2 cups canned tomatoes and their liquid
1 cup dry red wine
2 sprigs rosemary

Preheat the oven to 450 degrees. Season the short ribs all over with salt and pepper, then place them in a roasting pan and roast for 25-30 minutes, until nicely browned. Remove from oven.

While the short ribs brown, heat the olive oil in a heavy Dutch oven. Add the garlic and saute over medium-high heat for about a minute. Add the onions and saute over medium heat for another 2-3 minutes. Add the tomatoes and their liquid (if using whole tomatoes, mash them in the pot), the wine, and the rosemary. Simmer until the meat is browned.

When the short ribs are done in the oven, place them in the Dutch oven. The should be about 3/4 covered by the liquid. If additional liquid is needed, you can add more tomatoes, more wine, or some beef stock. Cover the pot and simmer over very low heat for at least 1 1/2 hours, until the meat is very tender.

Serves about 4.

Variations: try this with other tough cuts of beef like shanks or oxtail. Lamb shanks would also be a good choice.

Pot Roast a la Alice Waters

I took some liberties with the ingredients, but the technique here comes from Alice Waters's The Art of Simple Food, a cookbook that I have so far found to be infallible. Every recipe I have tried has turned out spectacularly delicious, and the name is apt.

Season the meat as far in advance of cooking as you can - a couple days would be ideal, but I have to admit I rarely think this far ahead. Try for at least an hour, which shouldn't be too hard since the meat needs to come out of the fridge then anyway. Serve this over buttered egg noodles or mashed potatoes. If you like, you can cook some vegetables separately when the meat is nearly done, and add them in after you return to the roast to the pot in the final step. Otherwise, serve the vegetable dish of your choice on the side.

2-3 lb beef roast (chuck or similar)
Salt and pepper
2 Tbsp olive oil
1 Tbsp butter
1 Tbsp flour
1 large onion, in large chunks
3 cloves garlic, halved
1 medium carrot, peeled and cut into chunks
2 Tbsp dried porcini mushrooms (optional but good)
1/2 tsp dry thyme
1/2 cup red wine (optional but recommended)
Water or stock (beef or veggie)

Remove the roast from the refrigerator an hour before you plan to cook it. Pat it dry with paper towels and season generously on all sides with salt and pepper.

Heat a Dutch oven or other similar pan with a lid (cast iron is great) on the stove. Ideally, use something a little larger than the roast but not a lot larger. Add the olive oil, then put the roast in. Brown for 2-3 minutes on each side. Then add the butter and sprinkle the roast on all sides with the flour. Continue to brown for a couple minutes on each side. Add the onion, garlic, carrot, porcinis and thyme, then pour in the wine and enough water or stock to almost but not quite cover the meat. Bring to a good simmer, skim off the foam, then cover and reduce heat to very low. Simmer on low for 3-4 hours, turning the meat occasionally, until very tender.

When the roast is tender, remove it from the pot to a platter and cover with foil to keep it warm. Strain the liquid through a sieve into a bowl or another pot. Press as much liquid out of the vegetables as you can, then discard.

Cut the roast into chunks and return it to the pot, then pour the strained liquid over it.

Serve the meat over buttered egg noodles or mashed potatoes and add a generous amount of broth.

Serves at least 6.

Braised Dijon Beef Shanks with Root Vegetables

Beef shanks are an economical cut from the leg of the cow. They contain a substantial amount of bone and connective tissue, which means they are perfect for slow cooking in liquid. You wouldn't want to touch them after 30 minutes, but after a few hours, they are falling-off-the-bone tender, succulent, and deeply flavored. We got a few in our beef share this fall, and this is how I used them. The result is essentially a beef stew that also uses some of the many delicious local root vegetables available at this time of year. You can add a little dry red wine to this if you like. This is a great weekend dish; it doesn't require a ton of work, but you need to be able to start it during the afternoon. If you don't have shanks, this treatment would also work well for other tough cuts such as short ribs, oxtail, or even just stew meat.

2 1/2 - 3 lbs beef shanks
Salt and pepper to taste
1 large onion, diced
1 1/2 cups stock (beef is best; chicken and veggie work too)
3-4 medium potatoes, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1/2-inch rounds
3 cups other root vegetables, cubed (such as celeriac, turnip, and/or rutabaga)
2 Tbsp Dijon mustard
1/4 cup chopped parsley (fresh or frozen)

Preheat the oven to 500 degrees (to brown the beef; you can also do this on the stove if you prefer).

Trim the beef shanks of excessive fat and exterior connective tissue, but don't put too much effort into it. Pat it dry, then brush lightly with canola oil and sprinkle liberally with salt and pepper on both sides. Roast for 15-20 minutes, turning once, until nicely browned on both sides. Remove from oven. Using a baster, take about 2 tsp of the fat from the pan and transfer it to a Dutch oven.

Heat the Dutch oven with the fat in it, then add the onions. Saute over medium heat until lightly browned, about 10 minutes. Add the stock, then place the shanks in the pot as well. Sprinkle with a little additional salt and pepper. Bring to a boil, then reduce heat to low and simmer covered for about 30 minutes.

After 30 minutes, add the potatoes, carrots, and other vegetables. Cover and continue to simmer until meat and vegetables are tender - at least an hour. Additional simmering time will generally be beneficial (I let this go on very low heat all afternoon). Just before serving, stir in the mustard and parsley and mix well. Taste and adjust seasonings.

Serves about 4.