Osso Bucco-Beef Shanks-Beef Marrow Bones

Traditionally, Osso Bucco is made with veal marrow bones, but beef shanks are great! This recipe serves 6, a general rule of thumb is 1 shank per person.
6 slices pasture-fed beef shanks

2 Tablespoons butter

2 Tablespoons extra virgin olive oil (Bariani)

2 large onions, coarsely chopped

6 carrots, peeled and coarsely chopped (1 carrot per shank)

3-4 cups of beef stock

4 tomatoes, peeled, seeded and chopped or 1 large can of tomatoes

4 cloves garlic, peeled and mashed (use more or less to taste)

several sprigs thyme, tied together

1/2 teaspoon dried peppercorns (I use mixed, but green or black alone are fine)

sea salt and fresh ground black pepper

Dry beef shanks well with paper towels. In a cast iron pan, saute onions and carrots until soft in butter and olive oil. Remove with a slotted spoon. Salt and pepper the shanks on both sides. In the same pan, brown the shanks two at a time, transferring to a plate. Pour oil browning oil. Add stock, bring to a boil and skim. Add tomatoes, garlic and seasonings. Place all ingredients in the crock pot and cook on high for several hours (6+). Alternatively, all ingredients can be returned to the cast iron, covered and baked several hours (4+) until tender at 300 degrees in the oven. Remove beef shanks to a platter or large casserole dish, remove thyme and serve.
Adapted from Nourishing Traditions, Sally Fallon