Bone Marrow is one of the favorites , it has so many different health benefits,
Beef shanks are an amazing source of collagen, which is the main component of connective tissue. Collagen helps to build your bones, skin, muscles, tendons and ligaments. It also plays an important role in digestive health. High in protein, but it's also high in vitamins B12, E, C, K, and A, as well as iron, phosphorus, calcium, copper, zinc, manganese, potassium, selenium, and sodium. I would recommend eating beef shanks and marrow once a week. ( and maybe for left overs ) :)
2-3 pounds grass fed beef shanks ( with the Bone Marrow)
1/4 cup grass fed butter
2 tablespoons minced garlic
1/2 large white onion sliced into rings
2 medium carrots chopped
1/2 cup dry white wine
540 ML blended tomatoes + 1tbsp Tomato Paste ( you can also use canned )
1/2 cup beef or vegetable stock
salt and pepper to taste
Instructions
1. Preheat Oven to 300F.
Melt the butter in a large oven safe braising pan over medium to medium-high heat.
Fry the beef shanks in the butter until browned on the outside.
Remove the beef shanks to a plate, and keep warm.
2. Add the onion slices to the skillet; cook and stir until the onion is tender.
Add in the garlic and the carrots and fry until the garlic is fragrant.
3. Pour in the white wine and deglaze the pan . Stir in the beef broth and the blended tomatoes. Return the beef to the pan, making sure the shanks are submerged in the sauce.
The best way to cook now is to place the lid on top and cook the shanks in a 300 °F for 4-5 hours, until the meat is tender and falling off the bone.
For stove top, cover and simmer on the stove top over low heat for 2-3 hours, checking and moving the meat occasionally to ensure that the bottom is not burning.
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