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.
2 teaspoons fennel seeds
1 teaspoon black peppercorns
32 ounces beef Bone Broth
1 orange, sliced & juiced
1 teaspoon cumin
3 cloves garlic, smashed
6 beef shanks
(approximately 3 lbs)
1 large sweet potato, cut into
MAKE IT EASIER
Peel the sweet potato before dropping it into the slow-cooker.
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.
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.