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.
Orange Braised Beef
- Enameled cast iron pot
- 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
- 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.