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Easy Braised Beef Shank

Follow an easy 4-step process to slow cook Braised Beef Shank carnivore style. It is a nourishing and affordable low-carb meal for any time of the year.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: 4

Equipment (choose one)

  • Cast iron skillet with a lid
  • Dutch oven

Ingredients

  • 1 tablespoon tallow butter, ghee, or other cooking fat
  • 4 pieces beef shank 1-inch thick, 8 ounces each
  • 2-3 cups bone broth or water
  • 1 teaspoon salt plus extra as needed

Instructions

  1. Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
  2. Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.
  3. Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
  4. Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.

Notes

Keto Osso Buco In the last 30 minutes of the cooking time, add any of the vegetable and herb combinations listed in the recipe post and simmer with the meat.

Oven option Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours.

Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the lid and turn on low. Cook for 4-6 hours until easily falls off the bone.

Instant pot option Season the meat. Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown. Add in broth. Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.

For the printable recipe and complete recipe details, visit the Easy Braised Beef Shank Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Beef Bone Broth in 5 Easy Steps

Nourish your body with a slow-cooked Beef Bone Broth rich with immune-supporting, gut-healing properties. Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with it from soup to braising to simply sipping hot.

Prep Time: 5 minutes

Cook Time: 24 hours

Total Time: 1 day 5 minutes

Makes: 4 liters

Equipment

  • Stock pot or slow-cooker
  • Strainer
  • Glass jars for storage

Ingredients

  • 6 pounds bones beef, lamb, goat, etc*
  • 1/4 cup raw apple cider vinegar lemon or lime juice
  • veggie and herb scraps optional, see note

Instructions

  • Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
  • In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
  • Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.
  • Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
  • Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.

Notes

Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.

*Use a mixture of meaty bones, marrow bones, and knucklebones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth!

**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.

For the printable recipe and complete recipe details, visit the Bone Broth in 5 Steps Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Creamy Cheese Soup

8 ounces cream cheese

4 ounces shredded cheddar

1 cup chicken broth

1 tsp garlic powder

¼ tsp salt or more to taste

¼ tsp black pepper


Combine cream cheese and broth in a pot and heat up to soften the cheese on low heat. This will take about 10 minutes.

After the cream cheese has softened with the broth, use an immersion blender to smooth the soup out. Or you can just pour into the blender and blend for 1 minute.

Add soup back to the pot on low heat. Stir in seasonings and slowly stir in the shredded cheese.

Continue to cook on low while stirring until cheese is melted.

If the soup is too thick for you, you can add more broth.


This soup is great on it’s own or add your own toppings or mix ins! Good ideas are bacon bits, cheese chips or diced chicken!


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Italian Wedding Soup

Makes about 2 servings


Meatballs

1 lb ground beef, ground pork or both

1 egg

1 tsp garlic

1 tsp salt

1 oz crushed parmesan crisps or shredded parmesan

½ tsp black pepper

2 Tbs dried parsley

1 tsp onion powder


Soup

6-8 cups chicken broth

2 eggs

2 Tbs shredded parmesan


Combine all meatball ingredients. Divide meat and roll into 16 meatballs. Set aside.


Whisk 2 eggs and 2 Tbs parmesan.

Heat up broth to a simmering boil.

Drop in meatballs and cook about 8 minutes, or until they are just cooked.

Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

 

If it does not turn to noodles, it’s okay, it still tastes great!

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Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.

 

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Egg Drop Soup

2 cups chicken or beef broth

2-3 eggs

1 tsp salt

½ tsp garlic powder

½ tsp vinegar (optional)

½ tsp coconut aminos (optional)

½ tsp ginger (optional)

¼ tsp white pepper (optional)

Heat your broth and seasonings to a rolling boil.

While your broth is heating up whisk eggs in a separate bowl or cup.

Once your broth is boiling, pour whisked eggs in while stirring the soup. Keep stirring so the egg does not cook into large chunks. Turn heat off.

Let cool and enjoy.

You can also add cooked chicken or shrimp if you want more protein.

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Menudo Style Tripe Soup

4 pounds cleaned tripe, cut into large chunks

½ cup white vinegar

1 Tbs salt, or more to taste

1 Tbs chili powder

½ Tbs cumin

½ Tbs oregano

½ Tbs garlic

¼ tsp cayenne (optional)

1-2 bay leaves

Water, as needed

If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.

Put tripe back into the pot and add in remaining ingredients.

Fill pot with double the amount of water as there is tripe.

Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.

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Simple Bone Broth

Apple cider vinegar (optional)

Bay leaf (optional)

Any kind of bones will work, even leftover bones from your meals

I prefer a mixture of lamb, beef, and chicken bones

Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous

In a crock pot or large stock pot toss in your bones.

Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)

Let simmer for 24 hours, or set the crock pot to low.

Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.

Let lightly simmer for another 24 hours.

Strain broth from bones and store broth in glass jars.

Lasts 1-2 weeks in the fridge or 1 year in the freezer.

If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.

When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.

Add lots of salt to taste.

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Dairy Free Gravy

¼ cup drippings from a pan after cooking roast, turkey, chicken, etc

1 cup broth liquid

1 whole egg

1 egg yolk

2 Tbs gelatin

1 Tbs cool water

1/2 tsp garlic

1/2 tsp onion powder

Salt to taste

Let broth and drippings mixture simmer and reduce for about 10 minutes.

Sprinkle the gelatin over the 2 Tbs cool water and let bloom for a few minutes.

Pour the eggs into a blender and begin to blend the eggs.

While the eggs are still blending, pour in about ½ cup of broth as well as the bloomed gelatin.

While continuously whisking the broth on the stove, pour the egg, gelatin and broth mixture back into the pot.

Keep whisking and cook on medium-low heat for about 5 minutes or until it starts to thicken up.

Remove from heat and let cool 5 minutes before serving so it can thicken up a little more.

Enjoy with roast beef, roasted turkey or chicken!

 

This also reheats well, too. Once cooled it will be solid jello. Just scoop into a small pot and reheat on medium-low.

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Cream of Chicken Soup

12 ounces cooked chicken (raw chicken works, too, just use diced chicken)

8 ounces cream cheese

3 cups chicken broth

¾ Tbs garlic

1-2 tsp salt

2 tsp black pepper

1 whole egg

 

Toss all ingredients, minus the egg, into a slow cooker.

Let cook on low for 3+ hours.

Before serving, spoon about 2 cups of soup into a blender.

Turn the blender on and keep blending on high.

While the blender is running, blend in to egg. Do not stop blending or else the egg will scramble.

Add the blended soup back to the pot and stir.

The soup should be nice, thick and creamy.

Serve as is or with crushed pork rinds on top.