Of the muscle meats, the shanks — the lower part of the leg of usually a cow, pig or lamb — is my favorite. Besides being full of connective tissue — we want this for digestive health! — when cooked with enough time and patience, it becomes tender and full of flavor. Delicious!
It is even better with the bone — this is what Italians call osso bucco. The marrow inside the bone is a true super food and it lends incredible flavor and texture to the stew. Besides, this is a pretty inexpensive cut. What else do you need? After you eat this, you will start thinking that steak is really overrated (I think so).
You can braise with any liquid you have around — water, stock, vinegar, wine, beer, or a combination. I had some really good cider in my fridge, so I thought why not?! I’m sure it’ll work just fine. The result was far beyond fine. I polished it off as if someone was going to steal it from me ;-).
This recipe is especially good for people on GAPS who need to eat more carbohydrates.