3 pounds grass-fed beef shank sprinkled with salt
3 tablespoons bacon fat or lard
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
organic Worcestershire sauce
creme fraiche for garnish
Heat large Dutch oven to medium high and melt 2 tablespoons fat in bottom. Sear each beef shank on both sides until golden brown, 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.
Place beef shank on top of shallots, increase heat then add wine and hot stock to deglaze. Crumple a large piece of parchment (roughly the size of the pot lid) then smooth out on top of meat mixture; 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.
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 ladle broth 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 few sprinkles of Worchestershire sauce and a dollop of crème fraiche. Warm, satisfying and very comforting.