Braised Beef Shanks

Braised Beef Shanks

INGREDIENTS

  • 2 Crosscut Shanks
  • 2 Tablespoon Ghee or Butter
  • 6 Shallots
  • 10 Garlic Cloves
  • 4 Cups Tomato Puree
  • 2 Cups Water
  • 1/4 Cup Red Wine Vinegar
  • Two Rosemary Sprigs
  • 3 Bay Leaves

STEP-BY-STEP

  • 1. Melt 2 Tablespoons ghee or butter in a large deep dutch oven, sear two cross-cut shanks on both sides, about 8 mins total.
  • 2. Remove shanks and add 6 peeled shallots, 10 garlic cloves and brown slightly in the fat for another 4 minutes.
  • 3. Add 4 cups tomato puree, 2 cups water, 1/4 cup red wine vinegar, two sprigs rosemary, 3 bay leaves. Cover and place in the oven at 300ºF for 3 hours.
  • 4. ⁣Remove and break the shanks apart in the liquid with a fork, adding the marrow to the sauce if it has not already fallen out of the bone. Remove any large ligaments that are still intact. Bring to the boil on the stovetop and reduce until it’s a thick sauce. Serve keto-style with fried eggs and cauliflower rice or traditionally atop pasta or another starchy main.