Jump To Recipe If you're looking for a low carb but filling dinner you can't beat this dish. It's a truly delicious meal that's both nutritious and a great source of protein and fiber.
In this dish you'll use a previously prepared beef shank. With these richly flavored leftovers you can easily make this recipe in under 30 minutes. (To make the beef shank simply combine them with onions, garlic, celery and carrots in a slow cooker or oven and add broth, dry wine, salt and pepper and cook for 2 hours in the oven or 8 hours in the slow cooker.)
Ingredients
6 oz of cooked beef shank off the bone
1 tbsp coconut oil
1 cup beef or chicken broth
salt and pepper to taste
zucchini noodes
2 cups spiralized zucchini
1 tbsp coconut oil
4-6 garlic cloves, sliced thin
1 leek sliced (use the entire white and light green section
parmesan or romano cheese
salt and pepper to taste
Directions
In a heavy medium sized skillet heat one tablespoon of coconut oil over medium high. Add the meat and lightly salt. Cook for a few minutes until it starts to brown then flip it over and lightly salt on the other side. When all the meat is browned turn down the flame to medium low. Slowly add beef broth a few tablespoons at a time while simmering until the meat has absorbed the liquid. Repeat until the broth is gone and the meat begins to look caramelized. Simmer for another 10 minutes. Feel free to keep adding broth if it begins to dry out. You want this to be saucy.
In a separate pan heat 1 tablespoon of coconut oil over medium high heat. Add leek and garlic and saute 5 minutes or until they are translucent. Add spiralized zucchini and saute 3-5 minutes, careful not to overcook. Add salt and pepper to taste.
Serve the meat over the zucchini and sprinkle with the cheese.
