WICKED GOOD BEEF SHANKS

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#AIP #glutenfree

One thing about I’ve learned after going AIP has been how to start looking at spices and herbs in new ways. A lot of my favorite spices and herbs such as coriander, cumin and hot peppers are not allowed on the Auto-immune-protocol since they are all members of the nightshade family and nightshades are strictly forbidden.

Normally, when cooking a tough piece of beef such as a chuck roast, or in this case, beef shank, I would add lots of hot chilies, tomatillos and coriander, cumin, etc.  So what to do when I have lovely beef shanks and I can’t use those ingredients?

I asked myself “What if”( I frequently ask myself this when in the garden, the studio and the kitchen)  I used sweet spices such as cloves and ginger. They both seemed like they would be good with the richness of beef.  So I used, ground cloves, ginger, basil and turmeric along with a good dash of Coconut aminos. Add in some veggies such as roasted beets, carrots, onions and celery and you’ve got a wickedly good, rich stew that will serve several people or give you lots of fabulous leftovers.  Either way it’s worth the time to create this dish.

RECIPE:

I started with about 8 pounds of beef neck bones and shanks, that I had in the freezer.  I ended up with about 4 pounds of meat and lots of bones that cooked up into 2 quarts of bone broth, after I had boned out all of the meat.

4 – 5 pounds of chuck roast would be an excellent substitute for the neck bones and shanks.

Heat the oven to 450 degrees.  Place the meat into a large heavy skillet and let it brown for about 20 – 30 minutes.

Place two medium to large beets into the oven at the same time. Let them roast, in their skins, for about 1 hour.

Once the shanks and neck bones are browned. Take them out of the oven and let them cool until they are cool enough to handle.  Pick all of the meat off of the bones, that will come off. If using a bone in chuck roast, forget this step.

Place the meat into a dutch oven or other large pot, along with:

One large Onion, sliced

3-4 stalks of Celery, chopped

2 large Carrots, peeled and cut on the diagonal into several pieces

2 TBL Coconut Aminos

1 TBL Turmeric

1/4 tsp ground Cloves

1/4 tsp ground Ginger

1 tsp dried Basil

(These are rather conservative uses of the above spices but more can always be added later if neede.)

1 tsp Sea Salt or more to taste

Let this all simmer for at least an hour, or more, until the meat is starting to get really tender.

In the meantime, remove the beets from the oven and let them cool.  Peel the beets and dice them. About a 1/2 hour before serving, add the beets to the stew.

Here is the stew as it is simmering with the beets added. Look at that wonderful, rich color!

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I served the stew with homemade AIP tortillas, Yummy Celery Soup that had frozen asparagus added to it and a salad of Romaine lettuce, sliced onions, Clementines and a vinaigrette of olive oil and Apple Cider vinegar.

Find the tortillas, the celery soup and the Apple Cider vinaigrette in the February archives. I will also be posting them again.

As with many stew recipes, this one just gets better the next day. It reheats beautifully and can be made ahead for a dinner party.

I am grateful for the expanded way of looking at ingredients that I have been experiencing. It’s making for some very delicious meals.

Cooking with Love in My Nonesuch Kitchen,

Karen

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