sweet and sour beef shank (stovetop and crockpot)

Slow-cooked beef shank is just amazing, cooking down so tender and juicy. The best part? The beef actually gets one-upped by the tendons — talk about melt-in-your-mouth goodness! I prepare the beef shank with a tangy sauce made with just homemade ketchup and coconut aminos. No sugar needed for a delicious sweet and sour dish!

Sweet and Sour Beef Shank (Stovetop and Crockpot)
By: Mia Cee || Resting Hungry Face

2 lbs. beef shanks
1/2 cup paleo ketchup
1/4 cup Coconut Secret teriyaki sauce
water
Optional: coconut sugar to taste if needed

Stovetop
1. Rinse beef shanks and cut them into cubes or bite-sized pieces.
2. Place the pieces in a pot and add enough water to completely submerge them.
3. Turn the heat up to high and and boil for a few minutes. Skim the foam off the top and reduce heat to low.
4. Simmer for about two hours covered until the beef is tender and falls apart when prodded.
5. At this point, the water level should come only halfway up the beef pieces (i.e. they should be only half submerged). If not, pour out some of the water.
6. Add the ketchup and coconut aminos and stir into the water to incorporate. Cover and simmer for another 45 minutes.
7. Optional last step: Once the beef is done cooking, remove from the pot. Bring the sauce to a boil for 1-2 minutes to reduce and thicken. Pour over the beef and serve.

Crockpot
1. Rinse beef shanks and cut them into cubes or bite-sized pieces.
2. Place the pieces in a crockpot and add just enough water to half-submerge them.
3. Cook on low for four hours.
4. Remove enough water so that the pieces are once again half submerged.
5. Add the ketchup and coconut aminos and stir into the water to incorporate. Continue cooking for three more hours, until the beef is tender and falls apart when prodded.
6. Optional last step: Once the beef is done cooking, remove from the pot. Transfer the sauce to the stove and bring to a boil for 1-2 minutes to reduce and thicken. Pour over the beef and serve.

Notes:
** Cooking in a crockpot yields smaller pieces because the meat falls apart more.

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