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Advance prep:
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- Finely chop the onions and celery.
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- Mince garlic if using whole cloves.
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- Chop carrots coarsely (1 inch chunks).
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- Sprinkle salt and pepper on both sides of shank.
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Searing:
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- Heat 1 tbs oil in skillet on high heat (use high-heat oil such as Avocado or Canola oil).
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- Heat 1 tbs oil in pot on med-high heat.
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- Lay shank flat on skillet to sear. (~2 min per side or until brown).
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- Add vegetables, garlic, and herbs to pot. Stir frequently.
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- Add wine to skillet and scrape to deglaze.
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Slow cooking:
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- Transfer shank and wine to pot. Lay the shank flat on top of the vegetables.
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- Add apple-cider vinegar (this helps tenderize the meat as well as extract minerals from the bone into the stock).
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- Add just enough stock to cover the vegetables and half of the shank, but the shank should not be fully submerged.
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- Bring to low boil, reduce heat to low, cover tightly, and cook for 3.5-4 hours.
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- When done, remove the meat and bone. (The meat may have fallen off the bone so fish around in the pot for the pieces. Serve with side of choice).
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Stock prep:
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- Strain the stock through a mesh sieve.
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- Discard the vegetables (all the nutrients are in the stock anyway).
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- As stock cools, fats will congeal on the surface (I prefer to save it but it can be skimmed off for a leaner stock).
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- Once refrigerated, the stock will be gelatinous. This is a good thing. It is indicative of a high collagen content.
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- Reheat the stock and drink it like tea (most delicious tea ever conceived) for whole-body support at any time of the day or reuse for cooking as you would any store-bought stock.
