A delicious, healthy and easy to prepare Paleo-friendly meal that will impress your family and friends. Novy Ranches’ Grass-Fed Cross-Cut Shanks are beautifully marbled and flavorful. Plus, the Marrow Bone in this cut adds a buttery flavor and nutritional boost. Make enough for leftovers!
- Novy Ranches Grass-Fed Cross-Cut Shanks - 3 pounds
- medium Bell Peppers, chopped coarsely - 2
- large Onion, chopped coarsely - 1
- crushed Garlic - 2 Tbsp
- finely chopped parsley - 2 Tbsp
- finely chopped Basil - 1 Tbsp
- chopped Oregano - 1/2 tsp
- fresh ground Pepper - 1/2 tsp
- Salt to taste -
- dried chili flakes (optional) - 1/2 tsp
- Olive Oil - 3 Tbsp
- Organic Diced Tomatoes (with liquid) - 3 - 14oz cans
- Chianti or dry, red wine (or substitute chicken stock) - 1 cup
- Tomato Paste - 1 can
Heat 2 Tbsp Olive Oil in a large pan. Brown the Beef Shanks on all sides. Place in Crock Pot along with the diced Tomatoes. (note: it is common for the USDA inspectors to stamp the shank area when our beef is inspected and approved. If you see a blue stamp on the side of your beef shank, don't worry. It's an edible, raspberry extract ink, but you should cut it off before cooking or it could run when simmering and add a blue tint to your meal.)
Add remaining oil to pan, then cook Onion, Bell Peppers and Garlic in the pan until they begin to brown. Add the wine and spices and stir until it simmers to loosen anything stuck to bottom of the pan. Remove from heat and pour contents of the pan into the crock pot.
Cover and cook 6 - 8 hours on Low. When done, carefully remove the meat, set aside and cover to keep warm. Remove marrow bones, scraping any remaining marrow into the sauce mixture. Discard bones.
Stir Tomato Paste into the sauce, cover and continue to cook in crock pot on high 5 minutes or until mixture thickens slightly.
Serve beef over Quinoa, Rice or Orzo Pasta along with sauce. For a Paleo-friendly meal, instead of grains or pasta, serve beef over sautéed Spinach with sauce.