INGREDIENTS
- 3-3/4lbs beef shanks
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 celery ribs, finely chopped
- 2 cups bone broth
- 1 cup crushed tomatoes
- 1 cup water
- 1/4 cup balsamic vinegar
- 2 tbsp dried mustard
- 2-3 sprigs fresh thyme, chopped
- 6-8 fresh sage leaves, chopped
- 1/2 tsp Himalayan salt
- 1 tsp freshly cracked black pepper
- 1 tsp ground Ceylon cinnamon
- 1/4 tsp ground clove
INSTRUCTIONS
- Preheat the oven to 325F.
- Pat the meat dry and sprinkle generously with salt and pepper.
- Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over high heat.
- Add the meat and cook without moving until a beautiful golden crust forms, which will take 3-5 minutes. Flip the meat and continue cooking until a crust forms on that side too. Remove the cooked pieces of meat to a 7 quart Dutch oven.
- Once the meat has been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion, celery and garlic and cook, stirring often, until the vegetables are fragrant and become slightly golden.
- Add broth, tomatoes, water, balsamic vinegar, dried mustard, fresh herbs, salt, pepper, cinnamon and clove and bring to a boil.
- Lower the heat and simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven.
- Cover and cook in a 325F oven for 3 to 3½ hours or until the meat easily detaches from the bones.
- Serve and enjoy!