Beef Shank Bourguignon

Name: Beef Shank Bourguignon
Ingredients: 1 large grass-fed beef shank (choose one with marbling and a thick marrow).; 1 large onion.; 3 stalks celery.; 3 large carrots.; 1 tsp salt.; 1 tbs black pepper.; 3/4 cup red wine.; 2 cups organic stock (can be vegetable/chicken/beef).; 1 tbs apple cider vinegar.; 1 heaping tbs minced garlic.; 2-3 tbs herb and spice mix - (e.g. bay leaf, thyme, rosemary, oregano, parsley, basil, cumin, coriander, cayenne) - I use the Organic No-Salt Seasoning from Costco; 2 tbs Avocado or Canola oil for searing.; Cast-iron skillet.; Heavy ceramic pot with lid.

14 ingredients

1 steps

Ingredients

1 large grass-fed beef shank (choose one with marbling and a thick marrow).
1 large onion.
3 stalks celery.
3 large carrots.
1 tsp salt.
1 tbs black pepper.
3/4 cup red wine.
2 cups organic stock (can be vegetable/chicken/beef).
1 tbs apple cider vinegar.
1 heaping tbs minced garlic.
2-3 tbs herb and spice mix - (e.g. bay leaf, thyme, rosemary, oregano, parsley, basil, cumin, coriander, cayenne) - I use the Organic No-Salt Seasoning from Costco
2 tbs Avocado or Canola oil for searing.
Cast-iron skillet.
Heavy ceramic pot with lid.

Directions

1

{"0":"Advance prep:","2":"- Finely chop the onions and celery.","3":"- Mince garlic if using whole cloves.","4":"- Chop carrots coarsely (1 inch chunks).","5":"- Sprinkle salt and pepper on both sides of shank.","7":"Searing:","9":"- Heat 1 tbs oil in skillet on high heat (use high-heat oil such as Avocado or Canola oil).","10":"- Heat 1 tbs oil in pot on med-high heat.","11":"- Lay shank flat on skillet to sear. (~2 min per side or until brown).","12":"- Add vegetables, garlic, and herbs to pot. Stir frequently.","13":"- Add wine to skillet and scrape to deglaze.","15":"Slow cooking:","17":"- Transfer shank and wine to pot. Lay the shank flat on top of the vegetables.","18":"- Add apple-cider vinegar (this helps tenderize the meat as well as extract minerals from the bone into the stock).","19":"- Add just enough stock to cover the vegetables and half of the shank, but the shank should not be fully submerged.","20":"- Bring to low boil, reduce heat to low, cover tightly, and cook for 3.5-4 hours.","22":"Serving:","24":"- When done, remove the meat and bone. (The meat may have fallen off the bone so fish around in the pot for the pieces. Serve with side of choice).","26":"Stock prep:","28":"- Strain the stock through a mesh sieve.","29":"- Discard the vegetables (all the nutrients are in the stock anyway).","30":"- As stock cools, fats will congeal on the surface (I prefer to save it but it can be skimmed off for a leaner stock).","31":"- Once refrigerated, the stock will be gelatinous. This is a good thing. It is indicative of a high collagen content.","32":"- Reheat the stock and drink it like tea (most delicious tea ever conceived) for whole-body support at any time of the day or reuse for cooking as you would any store-bought stock."}