Chipotle Pepper Roasted Hind Shank
Time on High: 4 hours Time on Low: 6 to 8 hours Slow cooked to perfection.
4 1/2 Pounds beef hind shank
1 Tablespoon chicken bouillon granules
3 1/4 Pounds tomatoes, seedless and cut in quarters
1 Piece onion, small
1 Clove garlic
1 Tablespoon chipotle pepper marinade
3 Marinated chipotle peppers, without seeds
1 Sprinkle aromatic herbs
2 Large potatoes, cut in eighths (optional)
Salt, to taste
Wash and dry the meat.
Sprinkle it with the bouillon granules and put it in your Crock-Pot® slow cooker.
Blend the tomatoes with the onion, the garlic, and the tablespoon of chipotle marinade in your blender for 30 seconds on high. Pour the liquid over the meat and add the aromatic herbs, the chipotle peppers and the potatoes.
Cook for 6 to 8 hours on Low or for 4 hours on High.