I introduced this dish to my one year old and he devoured it, especially the bone where he sucked out the tiny remaining marrow that was left. It was fascinating to watch, that untouched human instinct and I quickly discovered leftover bones are simply the best teething toys ever!
This dish is so nourishing and comforting, slow cooking on the bone, a little chicken broth (you can use filtered water) and familiar root vegetables your baby will love. Best of all there’s bone marrow from the veal shanks. Bone marrow is considered an extremely nutritious food by many traditional societies and is often referred to as ‘God’s butter.’ Perfect for growing little humans!
Bone marrow is a fatty, jello like substance found in the core of bones. It’s nutrient dense and rich in energy substances that all types of animals are primarily drawn toward when they capture a prey. Bone marrow fulfills many vital roles due to its high content of vitamins, minerals, essential fatty acids, and lipids (alkylglycerols). Bone marrow helps the immune system by carrying oxygen to cells in the body. It is one of the most effective remedies for the gut lining. Consuming bone marrow helps improve brain function, maintain healthy bones, support the immune system and speed up the healing process of any injury or fracture. Perfect for little being always on the go!
- 2 whole veal shanks organic pasture fed
- 1 tablespoon tapioca or arrowroot flour for dredging
- 1 leek or half a brown onion diced
- 1 celery stalk diced
- 2 carrots diced
- 3 medium tomatoes diced
- 1 sweet potato or pumpkin or equivalent of white potatoes or a mix
- 1 cup chicken bone broth or filtered water
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Sprig of fresh rosemary or thyme if available
- ghee chicken fat, coconut oil or preferred oil for sautéing
- Freshly chopped parsley to serve
Preheat oven to 180C
Turn on the stove to medium and heat up an ovenproof casserole dish and add your chosen oil or fat
Prepare the shanks by patting them dry with paper towels to remove excess moisture. Sprinkle the tapioca flour on both sides of the shanks and shake off any excess before adding them to the heated casserole dish.
Brown the meat on both sides and while the shanks are browning, chop up all the vegetables, the leek, carrot, celery, tomatoes and potato. You can use a food processor to save time (except for the potatoes)
Once you’ve finished chopping, the shanks should be browned on both sides (about 10 minutes). Remove the browned shanks from the dish and set aside. In the same pan add the onion, celery, carrot and dried oregano and sauté until soft and translucent.
Add the chopped tomatoes and combine well and use the extra liquid to scrape up any brown bits off the pot.
Return the browned shanks to the pot and add the broth, potato, rosemary and bay leaf and bring to the boil.
Reduce heat to low and pop on the lid and place the pot into the oven.
Cook in the oven for about 1 ½ - 2 hours until the meat falls off the bone.
Serve by itself or for a hungry baby add quinoa or rice.
Suitable from 10 months (once tomatoes can be tolerated)
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free.