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Slow Cooker Beef Shank with Vegetables
A hearty and juicy dish made with tender beef and a side of roasted vegetables, prepared in a multicooker. Perfect for a satisfying family lunch or dinner.
Ingredients
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COMPONENT to taste
- to taste
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Method
Trim the stem ends of the pumpkin. Cut the pumpkin in half lengthwise and use a spoon to scoop out the seeds. Cut each half lengthwise into 5 equal wedges, or alternatively, cut the pumpkin into thick rounds.
Layer the washed whole potatoes and sweet potatoes, pumpkin, and large-cut beef shanks in the multicooker bowl in any order.
Top with finely chopped herbs and garlic, coarsely chopped celery and carrots, medium-diced onions, salt, and pepper.
Pour the beef broth into the bowl.
Cook on the "High Pressure" setting for 60-70 minutes. If your appliance doesn't have this mode, use "Stew" and set the timer for 2 hours. Transfer the finished meat and vegetable side to a serving platter and serve hot.
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