Cross cut Shank – Easy Crock Pot Version
2 to 3 pounds of Hat Creek Grown Cross cut shank
2 cups of peeled carrots cut into 1 inch pieces
2 cups of celery cut into 1 inch pieces
2 cups of diced onion
2 TB Dried Oregano
1 cup barley
1 16 ounce can of diced tomatoes (unsalted)
1 cup hoppy beer
2 cups beef broth
2 tsp finely chopped garlic
Salt and Pepper to taste
1 to 2 TB of Olive Oil
Thaw cross cut shank overnight in the refrigerator in a bowl or in ziptop bag in a sink of hot water, for a quick thaw. Preheat outdoor grill (or indoor grill pan). Preheat crock pot, oil the inside and turn on high heat.
Grill the cross cut shank to sear the outside. Remove from grill. Place all other ingredients except the salt and pepper into the heated crock pot. Salt and pepper the short ribs to taste. Place in crock pot. Give one big stir. Cover and leave on high until it starts to bubble, then turn to low. Enjoy in six to eight hours.