6 med carrots, cut in half crosswise, then cut in quarters lengthwise
2 med onions, cut in eighths
2 med turnips, peeled and cut into 1/2" sticks
1 med rutabaga (8-10 oz) peeled and cut in 1/2" sticks
3 med thin skinned potatoes, cut lengthwise into 6ths
1 bay leaf
1/2 tsp EACH dry thyme and coarse ground pepper
4 meaty slices beef shank, 1" thick (2 to 21/2 lb total)
2-3 tbls flour
1 c. beef broth
2 tbls cornstarch blended with 2 tbls water
salt to taste
In 5qt or largers slow cooker, combine carrots, onions, turnips,
rutabaga, potatoes, bay leaf, pepper and thyme. Coat beef shanks
with flour, place on top of veggies in a single layer. Pour in
broth. Cover and cook at low setting til beef is so tender it
pulls away from bones (9-10 hrs).
Carefully lift beef and veggies to warm deep platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch
mixture. Increase heat setting to high; cover and cook, stirring
2-3 times, til sauce is thickened (10-12 min). Season to taste
with salt. Spoon a little of the sauce over beef and veggies.
Serve remaining sauce in a bowl to add to taste.