Ingredients for 3:
250g baby carrots
2 medium onions, roughly chopped
1 small cabbage (1kg), cored, and cut into 8 wedges
8 garlic cloves, peeled and smashed
2 Turkish bay leaves
2 center-cut beef shanks (5cm thick)
Freshly ground pepper
400g diced tomatoes, drained
1 cup organic chicken broth
2 tbs coconut aminos or soy sauce
Dump the baby carrots and chopped onions into the bottom of the slow cooker, layer the cabbage wedges on top.
Add the smashed garlic cloves and bay leaves, season the beef shanks generously with salt and pepper then place on cabbage.
Pour in the diced tomatoes and broth, put on the lid, set slow cooker on low and let it do its thing for 9 hours. The meat will have pulled away from the bone and the marrow will be perfectly cooked.
Plated the bones (and delicious marrow), shred the meat, and taste the stew for seasoning. Add a couple of tablespoons of coconut aminos if desired and some more salt and pepper.
Serve with: oven-roasted mushrooms tossed with Tabil seasoning and macadamia nut oil (200°C on convection roast for 25 minutes), mashed garlic cauliflower.
Tasty! A great dish on a cold day.