Orange braised beef shanks

Beef shanks can be a confusing cut of meat, but they’re often one of the most affordable, especially when you buy grass-fed. A slow-cooker or enameled cast iron Dutch oven pot do a good job of making this tougher cut of meat tender and delicious.

PREP TIME

10 minutes

COOKING TIME

4-6 hours

YIELD

6-8 servings

 

2 teaspoons fennel seeds

1 teaspoon black peppercorns

32 ounces beef Bone Broth
(recipe here)

1 orange, sliced & juiced

1 teaspoon cumin

3 cloves garlic, smashed

6 beef shanks
(approximately 3 lbs)

1 large sweet potato, cut into
2-inch chunks

 

MAKE IT EASIER

Peel the sweet potato before dropping it into the slow-cooker.

FODMAP FREE?

Leave out the garlic.

CHANGE IT UP

Don’t have a slow-cooker? Use an enameled cast iron pot in an oven at 300°F for 4-6 hours.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Place fennel seeds and peppercorns in a metal tea strainer ball or tie them up in a small piece of cheesecloth. In the beef broth, mix the orange slices, orange juice, cumin, garlic, and the strainer that contains the seeds and peppercorns.

Place the beef shanks and sweet potato in the slow-cooker and add the spice ball (or bag) and broth mixture. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.

Shred the meat off of the bones, and peel the skin from the sweet potato before serving.