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Rosemary/Red Wine Braised Beef Shank with Sweet Potato/Sour Cream Purée
This recipe makes the absolute most of a less-than-tender, inexpensive cut of meat that is endowed with marrow bone. It’s warm, satisfying, and extremely comforting.
Ingredients
- 3 pounds grassfed beef shank sprinkled with salt
- 3 tablespoons bacon fat or lard
- 4-5 shallots, thinly sliced
- 2-3 sprigs fresh rosemary, stems removed, minced
- 1 cup dry red wine
- 1 quart homemade beef or chicken stock, heated
- organic Worcestershire sauce
- crème fraiche for garnish
Heat large Dutch oven to medium high and melt 2 tablespoons fat in bottom. Sear each beef shank on both sides until golden brown, taking care not to crowd the pot with too many at once. Set aside on a platter.
Melt another tablespoon fat in bottom of pot and add shallots and rosemary. Continue cooking until fragrant and golden.
Place beef shank on top of shallots, increase heat, then add wine and hot stock to deglaze. Crumple a large piece of parchment (roughly the size of the pot lid), then smooth out on top of meat mixture; this will help to steam the meat and render it very tender. Cover with lid and transfer to a 280 ̊ F oven for 3 to 4 hours. Ideally, you want the meat falling off the bone.
While beef shank is in oven, prepare Sweet Potato/Sour Cream Purée.
Serve by placing a large scoop of sweet potato purée in the bottom of a bowl, then spoon in meat chunks and ladle broth over everything. Be sure to remove marrow from each shank bone, and either add to pot or place a scoop in each individual bowl.
Garnish with a few sprinkles of Worcestershire sauce and a dollop of crème fraiche.
Sweet potato/sour cream purée
Ingredients
- 4 large sweet potatoes
- ½ cup pastured butter, preferably raw
- ½ cup pastured sour cream or crème fraiche
- salt to taste
Directions
Roast sweet potatoes in their skins in the oven with beef shank for approximately 3 hours or until tender. Peel and mash with butter and cream, then whip until fluffy. Add salt and keep warm.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with a life-threatening illness. After years of exploring various diets, she regained her health by following the principles gleaned from his research. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger.
Check out other recipes by Annie Dru:
Lacto-fermented Cranberry-Apple Relish
Bacon Roasted Vegetables and Garlic
Chicken and Biscuits with Shallot and Thyme Cream Sauce
Three-Cheese Heirloom Potato Soufflé
Published in the Price-Pottenger Journal of Health & Healing
Spring 2013 | Volume 37, Number 1
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