- 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 the meat into 2-inch pieces. Put 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Recipes and articles on this site may contain affiliate links.