o 2-3 Grass-fed Beef Shanks
o 1 medium onion, chopped
o 2-3 carrots, chopped
o 2-3 stalks celery, chopped
o 4-6 cloves garlic, minced
o One (14.5 oz) can diced tomatoes
o 1 ½ cups beef bone broth or stock
o ¾ cup dry white wine (or chicken/Pork stock)
o 3 Tbsp. Grass-fed Tallow or cooking oil
o 2 Tbsp. balsamic vinegar
o 2 bay leaves
o ½ tsp. dried thyme leaves
o ¼ tsp. dried oregano
o ¼ tsp. dried rosemary
o 2 tsp. coarse salt
o 1 tsp. ground black pepper
o 1-2 Tbsp. arrowroot powder (optional)
1. Remove shanks from packaging and pat dry well. Season with salt and pepper, using a bit more if necessary to ensure a thick coating. Keep in mind that this is all of the salt and pepper going into the dish. Allow to set at room temperature for 30 minutes.
2. Preheat large cast iron skillet or heavy bottomed pan over medium-high heat. Add 2 Tbsp tallow or oil (reserving 1 Tbsp).
3. Carefully place shanks into hot pan and allow to form a heavy sear, about 3-5 minutes, before flipping. Repeat on the other side then remove to a plate.
4. Add remaining tablespoon of tallow, followed by carrots, onion and celery. Stir frequently for about 4-5 minutes before adding garlic. Stir for one more minute and pour into the base of your slow cooker crock.
5. Pour wine into the hot pan to deglaze it, stirring and scraping the bottom and sides well. Pour over vegetables.
6. Add can of tomatoes (drained if you wish for a thicker sauce), followed by herbs and beef stock.
7. Finally, top with seared shanks and plate juices. Cook on low for 7-8 hours (recommended) or high for 4 hours.
8. Once cooking is complete, you may wish for the sauce to have a thicker consistancy. If this is the case, whisk arrowroot powder into a small amount of cold or room temperature stock to make a slurry, then stir into crock. Allow to cook for 30 more minutes with the lid off.
· Delicious served with risotto, riced or mashed potatoes or cauliflower. We made parmesan risotto using homemade pork stock and it’s now our forever go-to!