Ingredients:
- 2-4 Lb Beef Shank Thawed
- Taco Seasoning – see below to make your own
- 12 oz beef broth Click Here For Beef Bone Broth recipe
- 2 oz beef tallow by weight (or 4 tablespoons) **Optional for flavor Click Here to render your own Tallow for cooking
Instructions:
Trim the outer edge of the shank to remove the membrane.* You can remove the bone prior to cooking or cook bone in and remove bone when done.
Season the Shank and place in the slow cooker.
Add broth
Add tallow
Cook on low 6-8 hours until meat is tender or falling off the bone ( this is usually at an internal temp of approx. 205 F)
Remove the shank from the slow cooker leaving the juice and bone ( if not removed first)
Shred the cooked shank with a fork
Add a little juice back to the meat cover and let it rest for 15-30 minutes.
Serve on tortillas or salad (for a low carb option) with cheese and your favorite taco fixings.
Taco Seasoning
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
*Recipe seasons 1 pound of meat. Scale up evenly per additional pound.