Portuguenglish.

I've never been to Portugal and I wouldn't be upset if I ended up visiting there someday. Same goes for California's wine country.

"Portuguese Madeira Beek Shanks" (6 quart pot)

~4 garlic cloves, minced
~1 onion, diced
~1 bell pepper (mine was red), cored and diced
~2 jalapeño peppers, seeded and minced
~1/2 c diced celery
~1/2 c minced parsley
~3 lbs bone-in beef shanks
~1 T minced fresh rosemary
~1 t salt
~1 c beef broth
~1 c dry Madeira wine (I used Cribari's even though it wasn't from Portugal. It was the ONLY madeira the better liquor store near us carries and the chick there had never even heard of it.)
~rice, cooked

Place garlic, onion, bell pepper, jalapeño, celery, and parsley in crock pot.
Rub shanks with rosemary and salt.
Place shanks on top of veggie mixture.
Pour broth and wine over meat and veggies.
Cover and cook on low for 8 hours.
Serve shanks over rice.
Pour veggie sauce over shanks.
(It said to serve it with horseradish, if desired. I hate hate HATE horseradish, so, obviously I did not desire to serve it with it.)

4 servings.

My other half said that dinner made the house smell like Chinese food. Weird, right? This was really good. Not as good as the other recipe for shanks I've crocked, but still all kinds of yummy. If you want to use shanks and have a reason to try a different kind of wine, you should crock this.