…and once you’ve downed the buco, don’t forget to polish off the marrow for dessert.
- 4 beef shanks
- 2 c beef stock
- 2 T fresh ginger
- 1 T fresh garlic
- 1/4 c coconut sugar or brown sugar
- 1/4 c coconut aminos or gluten free soy sauce
- 1 t sesame oil
- 1/2 t fish sauce
- juice of 1 lime
- 3 green onions
- handful of cilantro
Preheat your oven to 300ºF.
In a food processor, buzz up the ginger, garlic, sugar, coconut aminos, sesame oil, fish sauce, lime juice, green onions and cilantro until a paste has formed. Taste for flavor and add salt if necessary.
In a dutch oven or high sided saute pan (that you have a lid for), melt a few tablespoons of tallow over medium-high heat. Sear both sides of your beef shanks until nicely browned. Remove from the pan.
Stir in the beef stock, making sure to scrape up any browned bits, and about 3/4 of the Korean barbecue paste from the food processor. Add the beef shanks back into the pan.
Place the lid on the pan, very slightly ajar. Pop the shanks in the oven until they’re fall apart tender, about 2 1/2 hours. Periodically check the shanks, if too much liquid has evaporated, add a bit more.
Serve with the remaining Korean barbecue paste.