2 large (or 4 small) beef shank soup bones
4 carrots, cut into 3/4 to 1 inch cubes
2 sprigs fresh rosemary
2 large bay leaves
1 1/2 tsp fresh thyme leaves
1 1/2 tsp salt, plus more to taste
4 cups beef stock
1 cup fresh pumpkin puree
1/2 cup apple juice
1 1/2 tbsp lemon juice
1 tbsp fresh parsley, chopped
Sear beef shanks in a skillet on all sides until browned. Transfer to slow cooker. Add remaining ingredients and cook on low for 8 hours. Discard rosemary sprigs and bay leaves.
The Carnivore Code Cookbook by Paul Saladino MD
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