PREP TIME: 20 minutes
TOTAL TIME: 2 hours 30 minutes
Serves: 2-3
INGREDIENTS
- 2-4 beef shanks
- Sea salt to taste
- 8 cloves garlic, chopped
- 2 tablespoons fresh thyme plus a few extra sprigs
- 1 cup bone broth
- ½ cup water
- 2 tablespoons coconut oil
DIRECTIONS
- 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.
RECIPE AND IMAGE CREDIT: