- 2 (12 oz) bone-in beef shanks or 2 (8 oz) boneless beef shanks
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper, divided
- 2 Tbsp olive oil
- 3 Tbsp butter, divided
- 3/4 cup (2 stalks or 3 oz) finely chopped celery
- 2 Tbsp minced shallot
- 3 oz (2 slices) bacon, diced
- 1½ tsp garlic powder
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 (4 oz) Roma tomato, diced
- 2 cups (4 oz) riced cauliflower
- 1/4 cup chopped Italian parsley
- 1 tsp lemon zest
- 1 large garlic clove, minced
- Season the beef with half of the salt and pepper.
- Heat a medium-deep skillet over medium-high heat. Add half of the olive oil. When the oil is shimmering, add the beef and cook undisturbed until their bottoms are golden, about 3 minutes. Flip the shanks and repeat on the other side, then remove and set aside.
- Using the same pan, add the celery, shallots, bacon, and garlic powder. Sauté over medium-high heat, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the red wine and turn up the heat slightly to reduce the liquid, about 6 minutes. Add the broth, tomatoes, and the remaining salt and pepper. Bring the mixture to a boil, return the beef back to the skillet along with any of its collected juices, then reduce the heat to a steady simmer. Cover and cook until meat is very tender and liquid has reduced to form a thick sauce, about 1 hour. Stir in one third of the butter, then season to taste, and toss the shanks in the sauce to coat. Keep warm.
- Place cauliflower rice in a glass bowl with a lid or use a plate then cover the cauliflower with plastic wrap. Microwave the rice for 4 minutes on full power, stopping to fluff it up once during cooking. Let the rice sit for 2 minutes to cool, then toss with the remaining two-thirds of the butter and season to taste with salt and pepper.
- In a small bowl, combine the chopped parsley, lemon zest, and garlic with the remaining half of the olive oil. Spoon the gremolata over the beef shanks and sauce. Serve with the cooked cauliflower rice.
This was delicious and a big hit with the family. I am wondering if I did not cook it long enough- my sauce was runnier in the picture. I also was hoping to make it more tender-even though it was great.
I was looking to expand my Keto options as I am fairly new to the diet I have kept to a limited set of recipes. I am really at odds with what to say since I don’t want to come off as hyperbolic or over the top. But this was one of the most delicious things I have tasted in my life, just spectacular and so simple from an ingredient perspective. I, unfortunately, couldn’t find beef shanks so I bought chuck and some bones for stock hoping they would make an adequate substitute. I followed everything else as stated in the recipe including the instructions. The guy from the wine store suggested a fairly inexpensive malbec for the dry red wine, and I was on track, I got everything ready and left for the gym letting it simmer for nearly 2 hours. When I got home I was eager to have a quick taste so I grabbed a spoon and dug in, the first bite was too hot but I could tell how rich the sauce was surprised by the amount and depth of flavor that had developed, my second spoon I took my time and let it cool down, wow I was transported to another place, this couldn’t be my kitchen because I not capable of making anything this amazingly tasty. I would say to anyone thinking about trying this to not hesitate, you will not be disappointed. Additionally the Gremolata with lemon zest and parsley are a perfectly balance for the richness of the sauce, I would recommend making a little more than in the recipe, but that is just preference. Thanks Keto Mojo, hopefully this is the first of many new exciting keto options to explore. And I seriously thought all you did was sell the blood monitor. I wish I had found this sooner, but nevertheless I am thrilled that I am here now.
Can this dish be roasted in the oven for an hour or 2? Thank you, Julie
We have not tried that but encourage you to and let us know how it goes!
Excellent and can be converted to a carnivore style recipe by omitting the celery & tomatoes (and onions/garlic if your body requires it). Even without these ingredients the flavor is wonderful! Instead of serving over cauliflower as described. Our family scoops some of the luscious meat & marrow out of the pan in to a bowl and enjoys! It is very tender and divine! Thanks KetoMojo!
Thank YOU, Erin, for your thoughtful feedback and kind words. We’re glad you like the recipe as much as we do!