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Slow Cooker Red Wine Hind Shank | Mommy's Home Cooking

Slow Cooker Red Wine Hind Shank

This Slow Cooker Red Wine Hind Shank is rich, hearty and super satisfying. Cook it in a slow cooker for really tender meat, this classic beef stew is enveloped in a tasty, deeply red wine flavored sauce. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 1983kcal


  • 3-4 lb Rumba Meats Beef Hind Shank
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable or canola oil
  • 1 1/2 cup beef stock
  • 1 1/2 cup red wine
  • 3 tablespoons tomato paste
  • 2 onions chopped into quarters
  • 4 carrots ,cut into 3-inch pieces
  • 1 celery stalk ,cut into 1-inch pieces
  • 4 cloves garlic ,minced
  • 1 large rosemary sprig
  • 4 sprigs thyme
  • 2 bay leaves
  • ¼ cup chopped fresh parsley to garnish


  • Pat beef dry with a paper towel. Season generously with salt and pepper. Toss with the flour.
  • Heat the oil in a large skillet over medium-high heat. Brown beef in the skillet on all sides then transfer to the slow cooker. Note: If your slow cooker has "sauté" mode (like the Instant Pot has) you can do this directly in the slow cooker.
  • Add remaining ingredients to slow cooker and cook on low for 8 hours or until meat is fork-tender.
  • Using tongs, remove and discard the bones, rosemary and bay leaves.
  • Remove the beef and vegetables from the cooking liquid with a tong and place them on a large plate. If desired, shred the hind shank meat and discard any excess fat. Reserve.
  • Strain the cooking liquid through a sieve into a bowl. Note: if you want the sauce to be thicker dissolve 2 tablespoons of cornstarch into 2 tablespoons of water. Add this cornstarch slurry to the sauce and let it simmer for 2 -3 minutes until it thickens.
  • Return sauce and beef to the pot. Keep it warm until is time to serve.
  • Garnish with parsley, if desired, and serve with roasted potatoes, mashed potatoes, pasta, rice or quinoa.


You can skip browning the meat but doing this extra step really enhances the flavor of the dish.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 1983kcal | Carbohydrates: 91g | Protein: 195g | Fat: 61g | Saturated Fat: 33g | Cholesterol: 318mg | Sodium: 1841mg | Potassium: 6106mg | Fiber: 15g | Sugar: 31g | Vitamin A: 43125IU | Vitamin C: 72.5mg | Calcium: 444mg | Iron: 27.1mg