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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 5 qt or larger slow cooker, combine carrots, onions, turnips/rutabaga, potatoes, bay leaf, pepper and thyme. | 2. Coat beef shanks with flour, place on top of veggies in a single layer. | 3. Pour in broth. | 4. Cover and cook at low setting until beef is so tender it pulls away from bones 6 to 8 hours. | 5. Carefully lift beef and veggies to warm deep platter and keep warm. | 6. Skim and discard fat from cooking liquid, then blend in cornstarch mixture. (Cornstarch and water). | 7. Increase heat setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (10-12 min). | 8. Season to taste with salt. | 9. Spoon a little of the sauce over beef and veggies. | 10. Serve remaining sauce in a bowl to add to taste. | 11. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	8		cut	419.84	98.0992	9.5232	2.4576
onion	4		cut	256.0	59.776	7.04	0.64
turnip	2		peeled diced	-	-	-	-
rutabaga	1		peeled diced	51.8	12.068	1.5119999999999998	0.22399999999999998
potato	6		cut	-	-	-	-
bay leaf	2			-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
beef shank	4	slices		-	-	-	-
flour	2 -3	tablespoons		0.0	0.0	0.0	0.0
beef broth	1	cup		16.8	0.096	2.736	0.528
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.