The flavor for these paleo beef shanks take their inspiration from the lovely Vietnamese soup known as pho, cooked down to a thick and nutrient dense glaze. Paleo-purists may choose to serve it with cauliflower rice, but I’ve been cautiously experimenting with white rice in my diet and finding that not only do I tolerate it well, I’m feeling better than ever.
A few notes on ingredients
- Make sure you use a paleo-friendly fish sauce (this is a good brand).
- You can find coconut aminos next to the soy sauces in many health food stores (or buy it online here).
- If you elect to eat white rice, be aware that some rice has been found to have high arsenic content. Look for rice grown in California (such as this brand).
Modifications for healing diets
- Low FODMAP – Eliminate the onions and garlic.
- Specific Carbohydrate Diet – Do not use the optional coconut sugar, eliminate the coconut aminos, and serve with cauliflower rice to make this SCD legal.
- Paleo Autoimmune Protocol (AIP) – The spices are tricky here because they are a mixture of nightshades, seeds, and berries – all of which may be problematic for people with autoimmune conditions.
- Paprika is a nightshade, so that definitely needs to be eliminated.
- Star anise is a berry and Sarah Ballantyne recommends you be cautious with it. It will likely be fine for most people in this recipe.
- Chinese five-spice powder is comprised of cinnamon, cloves, fennel seed, star anise, and white peppercorns. Of these, cinnamon and cloves are safe on AIP so I recommend substituting 1/2 teaspoon of each for the 1 teaspoon of five-spice powder.
Paleo Beef Shanks RecipePrint