Beef shanks can be a confusing cut of meat, but they’re often one of the most affordable, especially when you buy grass-fed. A slow-cooker or enameled cast iron Dutch oven pot do a good job of making this tougher cut of meat tender and delicious. Use any stew-ready or braising cut of meat you like if you don’t have beef shanks.
This recipe is from Practical Paleo: A Customized Approach to Health & a Whole Foods Lifestyle.
- 1 tbsp clarified butter, ghee, or olive oil
- 6 beef shanks approximately 3 pounds, or 2 pounds of boneless meat
- Sea salt
- Black pepper
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 32 ounces beef bone broth
- 1 orange, 1/2 sliced & 1/2 juiced
- 1 tsp ground cumin
- 3 cloves garlic smashed
- 2 sweet potatoes large, peeled and cut into 2-inch chunks
- Enameled cast iron pot
Heat a large enameled cast iron pot over medium-high heat. Season the beef generously on all sides with salt and pepper, then place the clarified butter in the pot before searing the meat on all sides, approximately 2-3 minutes per side until slightly browned.
While the meat sears, place fennel seeds and peppercorns in a metal tea strainer ball or tie them up in a small piece of cheesecloth.
Add the beef broth to the pot, then add the orange slices, orange juice, cumin, garlic, and the strainer that contains the seeds and peppercorns.
Add the sweet potato to the pot, cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.
Shred the meat off of the bones, and serve with the sweet potato and some of the braising liquid.
Serving suggestion: This dish is delicious over mashed cauliflower.
Leave out the garlic, use a garlic-infused cooking oil for searing the meat.