This is a super simple recipe that not only easy to prepare but easy on the pocketbook. Because the meat is cooked low and slow in broth with vinegar, the end result is a warm, comforting dish that is so tender, it falls apart the moment you touch it.
This recipe calls for shank or
When you use a leg shank cut, you will get the added bonus of roasted bone marrow, which is not only delicious but filled with all sorts of important nutrients to support your body and your immune system.
I hope you enjoy the simplicity of this recipe as much as I do. It’s up to you if you want to add the layer of vegetables, or just cook the meat. If you do, choose durable vegetables that can withstand a long cook time, like cauliflower, rutabaga, turnips, carrots, cabbage, etc.
This recipe doesn’t have a lot of spices, and I have left it this way on purpose. There are many in my community that
You are more than welcome to jazz up this recipe in any way you see fit! Adding some spices when you add your broth can be a great way to add some flavour. Some great spice options include thyme, oregano, bay leaves, rosemary. You can also add onions and garlic for some extra
Let me know what you think of this variation. Enjoy!
- 3-5 pounds of shank from pork, beef, or wild game
- 2 tbsp fat of choice (i.e. tallow, bacon fat, butter, olive oil, etc)
- 2-4 cups chopped vegetables of choice (optional)
- 2 tbsp apple cider vinegar
- salt & pepper
- 1 quart bone broth or stock of choice
- Preheat oven to 225 F
- In an oven-proof pot, such as a dutch oven, melt the fat of choice over medium heat
- Sear all sides of the meat, about 1-2 minutes each side, then set aside
- In the same pot, add the chopped vegetables if using. Sauté for about 10 minutes
- Add the apple cider vinegar, allow to cook a couple of minutes more
- Then add the bone broth
- Place the seared meat on top of the vegetables, season with salt and pepper.
- Cover and transfer to oven, cook for 3 hours
- Optional: baste meat with pan juices hourly. This isn't necessary but I find it makes the meat more juicy
- Serve along with juices from the pot
If adding vegetables, make sure to use dense ones that can withstand long cooking times, like cauliflower, onions, cabbage, turnip, rutabaga, beets, etc.