Moroccan Beef Shank

A Moroccan-spiced beef shank slow-cooked with dates, carrots, and local Whitt's Place honey — then kicked up a notch by mixing in the bone marrow. Serve over couscous or mashed potatoes.

Ingredients

• 5–6 pound beef shank
• 2 tablespoons Amish butter
• 1 large onion, sliced
• 6 carrots, cut into 1-inch pieces
• 1 bag chopped dates
• 2 cans fire-roasted tomatoes
• 4 tablespoons Hancock Farms honey
• 4 garlic cloves
• 2 tsp cinnamon
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• A few dashes of hot sauce

Instructions

1. Sprinkle the shank with salt and pepper. Melt the butter and brown the shank on all sides in a pan.
2. In a bowl, mix the spices together along with the honey and tomatoes until combined.
3. Add the sliced onions, dates, carrots, and the honey-tomato-spice mix to a large slow cooker and top with the shank.
4. Cook on low for 8–12 hours, until the meat falls off the bone. Mix in the bone marrow from the shank to take it to the next level.
5. Serve over couscous or mashed potatoes.