Orange Beef Shanks with Carrots & Parsnips

It has been quite some time since I’ve shared a recipe here!  I’ve been thinking a lot about my blogging and have made it one of my goals in 2018 to share more recipes.  Partly because it’s what people are always asking for and partly because I would really like to spend more time experimenting in the kitchen!  This slow-cooked Orange Beef Shanks recipe is one that I came up with while conducting my Nutrition Self-Experiment a few months ago.  The great part about this recipe is that it can work well with many of the different healing protocols out there.  Between the bone broth, the cinnamon, and the turmeric, it’s got some real superfood power too!

Reasons to love this recipe:

  1. It’s a slow-cooker recipe, which means minimal prep and a ton of flavor
  2. It is a great excuse to sneak in more bone broth
  3. Colder weather leads to craving warm soups and stews
  4. The simmering warming spices make the whole house smell like the holidays

This recipe makes a good amount so it’s also great for leftovers or for freezing. If you are following the GAPS or SCD protocols, just omit the parsnips and use more carrots.  Lastly, if you don’t have any bone broth on hand, you can just use good quality filtered water. With the bones of the beef shanks, you will still get some of the powerful benefits of bone broth.

Orange Beef Shanks with Carrots & Parsnips

(Paleo, AIP, Whole30, Low FODMAP, SCD*, GAPS*)

Prep time: 15 minutes, Cook time: 6-8 hours

Serves 4-6


  • 2.5 lbs Grass-Fed Beef Shanks (bone-in)
  • 2 large Parsnips*
  • 3-4 large Carrots
  • Juice of 1 Orange
  • 1 Tbsp
  • 1 tsp
  • ½ tsp
  • 1 Tbsp
  • 2 cups (or filtered water)

* for SCD and GAPS, omit the parsnips and use 6-8 large carrots


  • Place the beef shanks on the bottom of a slow cooker or large pot
  • Roughly chop the parsnips and the carrots and place on top of the beef shanks
  • Juice the orange and pour the juice over the beef, carrots & parsnips
  • Add the cinnamon, turmeric, ground cloves, and salt
  • Pour the bone broth in over the spices to help them disperse.  If you don’t have bone broth, you can also use filtered water.  The liquid doesn’t need to cover everything as more moisture will be released from the beef shanks as they cook.
  • Cover and set the slow cooker to low for 6-8 hours or place your pot on the stove on low heat for 6-8 hours
  • Cozy up with a hearty bowl of stew!

Please let me know if you have any questions or comments or if you try this recipe, I love hearing from you! Spread the Love and share this recipe with someone!

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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.

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