3 pounds grass-fed beef shank sprinkled with salt & pepper
3 tablespoons tallow, bacon fat, lard or cooking fat of choice
4-5 shallots, thinly sliced
2-3 sprigs fresh rosemary, stems removed and minced
1 cup of dry red wine
1 quart homemade beef or chicken stock, heated
Heat large Dutch oven to medium high and melt 1-2 tablespoons fat in bottom. Brown each beef shank on both sides until golden, taking care not to crowd the pot with too many at once. Set aside on a platter.
Melt another tablespoon fat in bottom of pot and add shallots and rosemary. Continue cooking until fragrant and golden, then set aside and drain fat.
Deglaze hot pan with wine while scraping golden bits off the bottom.
Return shank to pot and top with caramelized shallots/rosemary and increase heat.
Add hot stock 1/3 of the way up the sides of the shank.
Crumple a large piece of parchment (roughly the size of the pot lid) then smooth out on top; this will steam the meat and render it very tender.
Cover with lid and transfer to a 280-300 degree oven for three-four hours. Ideally, you want it falling off the bone.
Remove shanks, shallots & herbs and set aside.
Strain liquid through gravy separator and return stock to the hot pot. Reduce until thick & velvety, then reduce heat and stir in creme fraiche until emulsified.
Meanwhile, roast and puree sweet potatoes. Serve by placing a large scoop of sweet potato puree in the bottom of a bowl, then spoon in meat chunks and pour reduction sauce over everything. Be sure to remove marrow from each shank bone, and either add to pot or place a scoop in each individual bowl.
Garnish with a spoonful of sauerkraut. Warm, satisfying and very comforting.