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This recipe makes the most of a less than tender, but inexpensive and marrow bone-endowed, cut of meat.
- 2 pounds grassfed beef shank sprinkled with salt and pepper on both sides
- 3 tablespoons bacon fat*; beef, lamb, or goat tallow; chicken fat; or coconut oi1
- 2 medium-sized onions roughly chopped
- 1 head of garlic, cloves peeled but left whole
- 3 large or 6 small carrots chopped roughly into chunks
- Several rosemary and thyme stems tied together with kitchen string
- 1½ cups dry red wine
- 1½ cups homemade beef or chicken stock
- 1 butternut squash, pureed (cut in half, seeded, roasted for 2 hours at 350° F, peeled, mashed with butter and salt, and whipped with electric mixer)
- Salt and pepper
- Naturally fermented soy sauce
- Crème fraiche for garnish
*I prefer lard because of the flavor it imparts, as well as its stability when heated.
Heat pot to medium high and melt 2 tablespoons of 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 of fat in bottom of pot and add vegetables. Continue cooking until onions are fragrant and golden.
Place beef shank on top of vegetables and add wine, stock, and herbs.
Crumple a square of parchment paper (roughly the size of pot lid), then flatten it out and set on top of the meat; this will steam the meat and make it very tender. Cover with lid and allow to simmer gently for 2 to 4 hours. The longer it cooks, the more tender the meat. Ideally, you want it falling off the bone.
Meanwhile, prepare squash. Serve by placing a large scoop of butternut squash puree in the bottom of a bowl, then spoon in meat chunks and vegetables 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 soy sauce and a dollop of crème fraiche.
Warm, satisfying, and very comforting!
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 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 her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad 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 PPNF.
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Published in the Price-Pottenger Journal of Health and Healing
Spring 2011 | Volume 35, Number 1
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
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