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Braised Beef Shanks

What is better than a juicy hunk of grass fed meat? A juicy hunk of grass fed meat with a marrow bone in the center of course! The other day Bill and I were completely stumped on what to have for dinner. We are up to our eyeballs in stuff to do for book promotion, and we still have a freezer full of goodies from US Wellness Meats that we need to tackle. However, we are mentally fried, so we are hanging on to our USWM goodies until we are in a better mental place.
One of our whirlwind days this week allowed for a much-needed trip to our happy place (aka Whole Foods). We love shopping together, and the local farmers market is probably our number one happy place, but there is something about our trips to Whole Foods together that takes us out of our stress zones, and allows us to just enjoy the fun of food shopping. Bill and I have some of our best “business meetings” walking through the aisles of Whole Foods. We talk about what we need to accomplish during the week, we talk about things we want to visualize happening in the near future, and most importantly — we are in foodie inspiration central, being surrounded by all the fresh foods (vegan frankenfood aside, of course).
So we were utterly swamped with work this week, but we did have a window of opportunity to head out for a bit to try to grasp some inspiration for something to make for dinner. We probably stood at the meat counter for 10 minutes, brains fried, before we spotted the beef shanks-boldy labeled “Grass Fed” in front of them. I personally had been dying to try beef shanks, and we couldn’t pass up these gorgeous steaks. We quickly grabbed the last of the shanks from the counter, along with a couple of other ingredients we needed for the recipe, and headed home with another thing added to our list for the day, a recipe for the blog.
It’s funny how things happen. We went off to the store to find something simple to make for dinner to keep our stress low, and it ended up turning into a brand new recipe for the blog. We kept things simple, as we always do. ‘The less you touch the meat, the better’ is our motto (Our friends at Modern Paleo Warfare are probably having a good laugh right now), especially with quality meats, so just a few spices and fresh herbs is enough for our taste. This recipe is probably THE best beef recipe we have made…I’m sure we have said this before, so this will be THE best beef recipe we have made, until our next best recipe…
[Ingredients]
  • 2-4 beef shanks
  • 1 fist garlic-half the cloves smashed and chopped, the other half sliced in half
  • Thyme, one bunch. Two tablespoons worth of leaves should be removed from the stems, remaining thyme should be thrown into the baking pan whole.
  • 1 cup of Imagine beef broth
  • 1/2 cup water
  • 1-2 tablespoons coconut oil
  • Salt and pepper
[Process]
  1. Preheat oven to bake at 350.
  2. Rinse shanks under cold water and pat dry.
  3. Sprinkle shanks with salt and pepper on both sides.
  4. Heat 1/2 tablespoon coconut oil in a cast iron skillet on medium high heat.
  5. Sear shanks in coconut oil 2-3 minutes per side, adding a bit more coconut oil to the skillet as needed for each additional shank.
  6. Place seared shanks in pyrex baking dish.
  7. Saute the smashed/chopped garlic,and thyme leaves in the skillet for about 1 minute.
  8. Add broth/water to skillet and stir making sure to scrape up any of the brown bits from the shanks on the bottom. Bring to a boil until liquid starts to reduce slightly.
  9. Place remaining garlic cloves and additional thyme springs in pan with shanks.
  10. Pour broth over shanks.
  11. Cover with parchment paper and then aluminum foil.
  12. Bake at 350 for 2 hours.
As always, enjoy!
COMMENTS

  1. lacpeb
    December 31, 2013

    What is the reason for using parchment paper?

  2. December 31, 2013

    The parchment creates a non-toxic barrier between the meat and the aluminum foil.

  3. chericole
    June 22, 2014

    This by far is one of the best recipes I have ever made! I have made it several times and everyone that has tried it has LOVED it!!! TOO TOO GOOD!!!

  4. chericole
    June 22, 2014

    DELICIOUS! LOVE IT! LOVE IT! LOVE IT!

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