• 2 tbsp. avocado oil or olive oil
  • 1 & 1/2 pounds grass-fed beef shank (or osso bucco), seasoned
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tsp. dried thyme
  • 1 tbsp. dried rosemary
  • 1 & 1/2 tsp. sea salt
  • 1 tsp. crushed peppercorns
  • 1/2 cup mirin (can use red wine)
  • 14 oz. can stewed tomatoes, diced
  • 1 head garlic, peeled and chopped
  • 1 new potatoes, chopped into 2-inch chunks
  • 4 carrots, chopped into 2-inch chunks
  • 3 stalks celery, chopped into 1-inch chunks
  • 1 large onion, peeled and chopped into 1-inch chunks
  • 2 tbsp. parsley, minced

Preheat oven to 325. In a large frying pan heat the oil and sear the shank until browned on all sides. Put the shank into a large clay cooking pot (3 quarts), and cover with stock, bay leaves, thyme, rosemary, sea salt and pepper, and mirin. Cover and bake 2 hours. Uncover and remove shank. Remove meat from the bone and chop into 2-inch pieces. Add the meat back into the clay pot with tomatoes, garlic, potatoes, carrots, celery, and onion. Cover and continue cooking for 1 hour. Taste to adjust seasoning. Garnish with fresh parsley.