Beef Shanks with Carrots & Fennel

I really like using Beef Shanks for my baked or braised beef dishes.  The meat is moist and tender and my husband loves marrow so everyone is happy.  This recipe is so easy…

2 Fennel Bulbs, core removed, I picked mine from the garden this morning 🙂

6 Carrots, peeled and cut into big chunks

1 Large Onion, sliced

5-6 Large Beef Shanks

Salt   –   Pepper   –   Cold Pressed Olive Oil

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– Preheat the oven to 400 degrees

– Prep your vegetables, place in a bowl and drizzle with olive oil, salt and pepper

–  Pour the veg into a large casserole or pan

– Put the shanks in the same bowl and do the same as the veg… drizzle with olive oil, salt & pepper

– Place the shanks over the veg

– Bake uncovered for for 45 minutes

– After 45 minutes turn the shanks over and place back in oven for another 30 min

– Take out of oven and cover with foil… allow time to rest the dish before serving…

–   GO EAT IT!!!  RIGHT NOW!!!!

 

2 thoughts on “Beef Shanks with Carrots & Fennel

  1. Richard Messer

    Thanks Fergie I tried this and absolutely loved the combinations of carrots and fennel but, cooking it this way the shanks were very tough to eat. I think next time I will try a browning the shanks and then use a braising method with a little beef broth or red wine. After the shanks start to fall off the bone and the other ingredients. I love the Paleo recipes keep them coming. I am having the chicken, squash and onions tonight. It is a favorite so far.

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