Instructions

1. Heat coconut oil in iron skillet over medium-high heat
2. Generously rub beef shanks in sea salt and black pepper
3. Sear shanks in skillet, 7 minutes each side
4. Remove shanks, set aside, and lower heat to medium
5. Add garlic and onions, season with salt and pepper, cook for 15-20 minutes, stirring occasionally, until they begin to brown
6. Add 1 1/2 cups red wine, and 1 1/2 cups beef broth, season with salt and pepper
7. Bring to a boil, lower heat to low simmer, stir in 1Tbs balsamic vinaigrette
8. Return shanks to pan, simmer low, uncovered, for 3 hours (until most of the liquid is reduced)
9. After 3 hours, add remaining red wine, beef broth, and balsamic vinaigrette; season with salt and pepper
10. Bring to a boil, then reduce to a low simmer, partly covered, for 4 hours
11. After 4 hours, gently push on the meat to remove it from the bones
12. With the back of your wooden spoon, poke the buttery marrow out of the bones into the stew, stir to incorporate
13. Stir in the mushrooms, cover and simmer for 1 more hour
14. Serve over creamy polenta, brown rice, or couscous