I was hoping to create a spicy beef curry, but forgot how beefy “arm bone for soup” can be. These were deliciously meaty and filled with flavorful marrow. The coconut curry stood up well to the meat and didn’t shrink underneath it, but I think you could either up the spices or substitute chicken or a less aggressively beefy cut of meat if you really wanted to bring out the spicier flavors of the curry.
Crockpot Curried Beef Shanks
- 1 onion, sliced thinly
- 3# bone-in beef shanks
- 3 garlic cloves, smashed
- 1-2 large white potatoes, peeled and chunked
- 1 can full fat coconut milk
- 8 oz. tomato sauce
- 1 T. hot curry powder
- 1/2 T. Madras curry powder
- 1/2 T. fish sauce
- 1 T. coconut aminos
- juice of 1/2 lime
- large handful of cilantro, chopped
- thumb size piece of ginger, sliced
- 2 kaffir lime leaves
- Thai bird chile, sliced
1. Layer onion, beef shanks, garlic cloves, and potatoes in the bottom of a crock pot.
2. Mix remaining ingredients together. Pour over beef shanks.
3. Set crockpot on low for 8-10 hours. (I put it on low overnight and then put it in the refrigerator when I went to work. When I came home, I skimmed off some of the rendered fat and then set it on low for another 1-2 hours to reheat for dinner).
Garnish with fresh cilantro and sliced hot peppers. Served with braised cabbage and carrots and a little bit of lemongrass rice.