Beef shank is a cut of meat that often gets overlooked, but it’s a powerhouse of flavor and nutrition for those following a carnivore diet. This tough, lean cut comes from the leg of the cow and requires slow cooking to break down its connective tissues.
When prepared correctly, beef shank transforms into a tender, succulent dish that’s rich in taste, protein and essential nutrients.
The slow cooking process allows the meat to become tender while developing a deep, savory flavor. Whether you choose to cook it on the stovetop or in the oven, the result is a satisfying meal that showcases the natural taste of beef without any unnecessary additions.
Beef shank is not just about taste; it’s also an economical choice for carnivore dieters. This cut of meat is often less expensive than other beef options, making it a smart choice for those looking to maintain their diet without breaking the bank.
👍 Why You’ll Love This Recipe
Easy to make- This recipe is straightforward and doesn’t require any fancy cooking skills. You just need to brown the meat, add some broth, and let it cook slowly. It’s perfect for beginners or those who don’t want to spend hours in the kitchen.
Tender meat- When cooked slowly, beef shank becomes incredibly tender. The long cooking time breaks down the tough fibers, resulting in meat that practically falls off the bone.
Rich flavor– The slow cooking process allows the beef to develop a deep, rich flavor. You don’t need to add many seasonings because the meat itself becomes very flavorful.
✨ Recipe Ingredients
- 2 pounds beef shank (cut into four 8-oz pieces, about 1 inch thick)
- 1 1/2 tablespoons Beef tallow or Butter
- 3 cups Bone Broth
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
👨🍳 How To Make
Follow my recipe and make the best carnivore friendly beef shanks ever!
Step 1
Start by heating the beef tallow or butter in a cast iron pan over high heat. Add the beef shanks and brown them on both sides (about 3 minutes per side).
Step 2
Pour the broth over the shanks and season with salt and pepper.
Step 3
Bring to a simmer. Then, if you want to cook on the stovetop, reduce the heat and cover with a lid. Cook on low heat for 3 to 3.5 hours until the meat is tender.
Step 4
If you want to cook the meat in the oven, after it simmers, put the lid on and bake in the oven for 2 to 2.5 hours until the meat is tender. Optional: shred the meat and serve.
💡Tips
1. Browning The Meat
Browning the beef shank properly is important for developing a deep, rich flavor. Make sure your pan is very hot before adding the meat. You should hear a sizzle when the beef hits the pan. Don’t overcrowd the pan – work in batches if necessary.
This ensures each piece gets a nice crust. Brown each side for about 3-4 minutes, or until it develops a dark golden color.
2. Let It Rest Before Serving
After cooking, remove the beef shanks from the heat and let them rest in the cooking liquid for about 15-20 minutes before serving. This allows the meat fibers to relax and reabsorb some of the juices, resulting in a more tender and flavorful dish.
If you’re not serving immediately, you can let the shanks cool completely in the liquid, then refrigerate. When ready to serve, gently reheat on the stovetop. The flavors often develop further when left overnight, making this a great make-ahead dish.
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Check out these carnivore friendly recipes too:
Carnivore Beef Shank
- 2 pounds beef shank (cut into four 8-oz pieces, about 1 inch thick)
- 1 1/2 tablespoons Beef tallow or Butter
- 3 cups Bone Broth
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- Start by heating the beef tallow or butter in a cast iron pan over high heat. Add the beef shanks and brown them on both sides (about 3 minutes per side).
- Pour the broth over the shanks and season with salt and pepper.
- Bring to a simmer. Then, if you want to cook on the stovetop, reduce the heat and cover with a lid. Cook on low heat for 3 to 3.5 hours until the meat is tender.
- If you want to cook the meat in the oven, after it simmers, put the lid on and bake in the oven for 2 to 2.5 hours until the meat is tender. Optional: shred the meat and serve.
