Ingredients
The following ingredients have 4 Servings
- 2 slices of thick-cut bacon, chopped
- 2 grass-fed beef shanks
- 2 tsp tapioca starch
- 1 small onion, diced
- 2 celery sticks, chopped
- 2 carrot sticks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 cup dry red wine
- 1/2 bone broth or beef stock
- 1 tbsp tomato paste
- Salt & Pepper
- 1 small bunch of parsley (about 1/2 cup loosely packed)
- 1 large garlic clove, grated finely
- Grated zest from 1 lemon
Instruction
- Preheat oven to 325 degrees F.
- Salt and pepper the beef shanks, and dredge them in tapioca starch so they are thinly coated on all side. Set aside.
- Heat a dutch oven over medium heat.
- Add chopped bacon and stir until they are crispy. Remove from pan and set aside.
- Leave the bacon fat in the pan and increase the heat to medium high.
- Add beef shanks to pan and cook until they are browned evenly, about 2 minutes per side.
- Remove and set aside the shanks, and then add onion, carrot, and celery in to the pan, with a sprinkle of salt and pepper. Cook stirring for 5 minutes.
- Add garlic and thyme and cook for 5 more minutes.
- Add bacon and shanks back to the pan and pour in the wine, tomato paste, then add enough bone broth or beef stock to cover at least half way up the shanks.
- Add more salt and pepper, and bring to simmer.
- Cover the lid and put in the preheated oven for 2 - 2.5 hours until the shanks are tender.
