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Shanksgiving Season - submitted by Jenna Howard

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  • 2 grass fed and finished beef shanks (about 2" thick)

  • ½ cup chopped organic onion

  • 1 cup of chopped organic celery

  • 1 cup chopped organic carrots

  • a handful of dried porcini mushrooms

  • ¼ cup red wine

  • 2 cups home made beef bone broth

  • 1 bay leaf

  • lard or tallow or ghee

  • sea salt and pepper to taste


  1. Put the dried porcini mushrooms in a small bowl with about 2 cups of hot water ad let soften.

  2. In a large skillet melt the fat and saute' the shanks on a high flame until browned on both sides.

  3. In the meantime, in a cast iron or heavy pot sweat the onions, carrots and celery with 2 tablespoons of fat, on a low flame.

  4. When the vegetables are softened add the shanks, raise the flame and add the red wine.

  5. Saute' on high flame until all the wine has evaporated.

  6. Now add the porcini, with their soaking water. (you can filter it through a cheesecloth if you fear there might be sand in the mushrooms)

  7. Add the broth, salt and pepper.

  8. Now cook on a very low flame for at least two hours, or until the meat is very tender and breaks with a fork.

  9. Serve immediately with plenty of its broth and veggies.

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