Moroccan Beef Shank
We’ve worked up a Beef Shank recipe that you’re gonna love! It’s kicked up a notch by mixing in the bone marrow along with some local Honey from Whitt’s Place!
- 5-6 pound beef shank
- 2 tablespoon Amish Butter
- One large onion sliced
- 6 carrots cut into 1 inch pieces
- 1 bag of chopped dates
- 2 cans of fire roasted tomatoes
- 4 tablespoons Hancock Farms Honey
- 4 garlic cloves
- 2 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp nutmeg
- 1/2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
A few dashes of hot sauce
Sprinkle the shank with salt and pepper. Melt the butter and brown the shank in a pan on all sides.
In a bowl, Mix the rest of the spices together along with the honey and tomatoes until combined.
Add the sliced onions, dates, carrots and honey/tomato/spice mix to a large slow cooker and top with the shank.
Cook on low for 8-12 hours until the meat falls off the bone. We mixed in the bone marrow from the shank, and it took it to the next level!
Serve over couscous or mashed potatoes.