Braised Beef Shanks with Coconut Milk, Ginger, and Cumin
Source: Primal Blueprint Cookbook
Qty Measure Ingredient
5 Tablespoon coconut oil or ghee (divided)
2 Cup onion, chopped
2 Whole carrots, cut into small pieces
2 Whole garlic, minced
1 Tablespoon ginger, fresh, minced
2 Teaspoon sea salt, course. plus more to taste
1 Teaspoon black pepper, freshly ground
3 Pounds Beef or Bison shanks cut into 1.5 -2 inch pieces
2 Teaspoon coriander, ground
1 Teaspoon cumin, ground
1/2 Teaspoon turmeric
1/2 Teaspoon Red pepper flakes
1 1/2 cups beef stock
1 can (14oz) coconut milk
1 Whole cinnamon stick
3 Whole cardamon pods, lightly smashed
2 Whole bay leaves
1/4 Bunch cilantro, chopped for garnish
Instructions: Preheat oven 325 F (if using an oven not a slow cooker). In a large roasting pan or a dutch oven, melt half the ghee or coconut oil over medium heat. Add the vegetables, garlic, and ginger. Cook about 10 min, stirring occasionally. Remove vegetables to a bowl.
Add the other half of the oil and heat to medium-high. Brown the meat until all sides are well-browned, about 5-6 min. Sprinkle black pepper over meat during the browning. Remove from pan.
Reduce heat and add coriander, cumin, turmeric, and red pepper flakes, stirring to release the oils and aromas. Add beef broth and coconut milk and bring to a boil.
Wrap the cinnamon stick, cardamon pods and bay leaves in an herb bag or cheese cloth (this makes it easy to remove in the end) and place into boiling liquids. Return vegetables and meat with accumulated juices to pot. Cover and place in preheated over for 2 1/2 to 3 1/2 hours until the meat is tender. (or place into slow cooker for the allotted time)
When cooking is finished, remove meat to a heated platter and keep warm. Reduce the sauce over medium heat to thicken. Remove spice pouch and salt to taste. You may want to serve over Cauliflower Rice or Sliced Cabbage.
Background: Don’t let the long list of ingredients fool you: this is really simple to put together. If you don’t have the coriander, tumeric, and cumin, substitute curry powder.
This oven braised dish could easily be transformed into a slow cooker recipe! Simply brown the meat first then cook it on low setting for 6-8 hours (4-6 hours on high).