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Last week I picked up a bulk beef order from my farmer, Crown S. Ranch and within it were tons of packages of beef shanks. Never having cooked this cut before, I consulted my collection of AIP-friendly recipes on Pinterest as I was sure that I had pinned an autoimmune protocol friendly shank recipe not to long ago. This one comes from The Food Lover”s Kitchen, Bill and Hayley, who have a paleo entertaining cookbook called Gather coming out soon. All of the previews of the book look stunning, and I hope some of the recipes will be AIP friendly or at least able to be modified that way! Beef shanks are a pretty gnarly cut of meat – lots of fat and connective tissue, so be forewarned. Braising is just the ticket for these however, as it cooks them down until they are tender and amazing. Plus, you get a fair amount of marrow, which is great if you are in to that sort of thing!
- Preheat your oven to 350 degrees. Clean the shanks, pat them dry thoroughly and salt both sides to taste.
- Heat some of the coconut oil in the bottom of a skillet on medium-high heat. Sear the shanks for a few minutes a side, adding coconut oil if needed. Place seared shanks in a large baking dish.
- Turn down the heat on the skillet to medium and add the garlic and thyme leaves. Cook for a couple of minutes, until lightly browned and fragrant. Add bone broth and water to the skillet and boil to reduce slightly.
- Pour the broth mixture over the shanks, and add the remaining thyme sprigs. Cover tightly with aluminum foil and braise for 2 hours, or until fork-tender.