Serves 4


  • 4 beef shanks, uncut
  • flour
  • 4tbs unsalted butter
  • extra virgin olive oil
  • 2 leeks or onions, sliced
  • 2 stalks celery, chopped
  • 4 carrots, sliced
  • 1 clove of garlic, chopped
  • 8oz fire roasted red peppers, sliced
  • 1 15oz can chopped tomatoes with liquid
  • 1 cup water or homemade beef stock
  • 2 strips of fresh lemon rind
  • 2 tsp fresh thyme
  • salt & pepper

Prepare on the stove top in a Dutch Oven

  1. Dip shanks in flour, sprinkle with salt & pepper.
  2. Brown on both sides in olive oil and butter.
  3. Remove meat and saute all vegetables approx 5 min.
  4. Return meat back to the pot, add remaining ingredients.
  5. Liquids should cover meat and vegetables 2/3 of the way.
  6. Put Dutch Oven tightly covered in preheated oven at 300F.
  7. Braise 1.5 – 2 hours. Check periodically to ensure
    that liquid covers the meat and vegetables.

Serve meat in bowls, pour sauce on top, then sprinkle with gremolata.

How to make gremolata

  1. ½ cup minced fresh parsley
  2. 2 cloves garlic, minced
  3. 1 tsp lemon zest

Serve with polenta, potatoes, quinoa or crusty bread.

Makes 4 quarts


  • 3.5 to 4lbs grass fed beef bones
  • 3 large organic carrots, washed, unpeeled, cut 3″ slices
  • 1 organic celery bunch, cut into 3″ pieces
  • 2 organic onions – can put in whole with skins, uncut
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 4 cloves garlic, unpeeled
  • 1 tomato, chopped
  • 2 tbs apple cider vinegar, unfiltered
  • Cold water to fill large crock pot or stock pot


  1. Preheat oven to 450F.
  2. Place bones in pan and roast for 30 minutes.
  3. Put bones, fat drippings and remaining ingredients in the pot.
  4. Bring to a boil, then simmer for 24 to 72 hrs.

The longer you cook the stock, the richer it will be.

Put in refrigerator when stock is cooled. Next day you can skim off the solidified fat if desired but keep in mind that fat gives broth a lot more taste. You can freeze for future use.

Optional – filter broth through a cheese cloth to get clear liquid if using in other recipes.

Serves 2


  • 2 Buns
  • 1 lb Flying Cow Ground Beef
  • 1/2 cup Mushrooms, sliced and cooked in butter
  • 2 slices Pepper Jack Cheese
  • 1 Avocado, mashed
  • 4 leaves of lettuce
  • 1/4 cup Red Onion, sliced thin, pickled in lemon juice


  1. Portion meat into two 1/2lb patties, form burgers and gently press in the center on one side to form a small depression.
  2. The patties will cook evenly, and will not puff up in the middle. Saute in frying pan with olive oil to Medium Rare max.
  3. Top the bun bottom with lettuce, avocado, hamburger, mushrooms, pepper jack, pickled red onion, and bun top.


  • 1/3 cup soy sauce
  • ¼ cup rice vinegar
  • 2 tbs honey
  • 2 tbs sesame seed oil
  • 2 tsp minced garlic
  • 1 tbs grated fresh ginger root
  • 1 tbs chopped green onions
  • 1 tbs raw sesame seeds – optional
  • 1 tsp of your favorite herbs


  1. Whisk together all ingredients until honey has dissolved.
  2. Marinade meat covered for 2 to 24hrs in refrigerator.
  3. Sear the steaks on both sides, no more than Medium Rare.
  4. Slice across grain – test a small piece to see if it’s done.
  5. Meat should be red inside for maximum tenderness.
  6. Do not overcook or it will be tough.