The rich bone broth helps to break down the tough tendons, muscles, fat, and render the meat
soft and succulent!
- Shanks contain bone marrow, something the ancients called “bone brains”. Archeologists have discovered that peoples of antiquity actually broke bones in order to acquire the marrow. With such primitive tools and limited time, they expelled the energy to gather this valuable nutrient – why? Could it be because it was a rich resource of nutritional density?
- Bone marrow from grass-fed and finished beef has higher density of CLAs, Omega-3 fats and Beta-carotene. Cattle given grain for as little as two days had up to 50% less of these beneficial compounds than truly grass-fed and finished beef.
- Bone marrow has exception flavor and adds to the delightful taste of the beef shanks.
- We generally recommend at least one beef shank per person.
- Plenty of root vegetables such as carrots, parsnip, potatoes, tomatoes and beans that tend to soak in most of the broth and in exchange add flavor to the sauce.
- Beef bone broth made with SonRise Ranch Bones, you can add a splash wine as well. Whatever you choose you need enough to cover the beef shanks by at least two-thirds.
- Garlic, Onion, Spices such as smoked Spanish paprika, mild Chile powder, curry powder. Be cautious of salt content as the sauce reduces the concentration of salt will become more intense.
- A good high quality, unfiltered, organic olive oil.
- Bring your grass fed, grass finished beef shanks to room temperature one hour before cooking.
- Cut any root vegetables and tomatoes into bite sized pieces and set aside.
- Preheat oven to 200 degrees.
- Oil a Dutch oven, or large heavy oven roasting pan, and place on the stove top.
- Heat the pan on high and brown both sides the shanks
- Add the onions, tomatoes, and root vegetables.
- Carefully add bone broth and wine - continue to heat until the base simmers.
- Add spices and garlic.
- Cook for about 4-6 hours you can check doneness when they pull apart with a fork.