Ingredients:

  • 2 lbs (900 g) beef shank, bone-in
  • 2 tbsp (30 ml) vegetable oil
  • Salt and pepper, to taste
  • 1 large ripe banana, mashed (about 1 cup / 240 g)
  • 1 cup (240 ml) coconut milk
  • 1 cup (240 g) pineapple chunks, fresh or canned
  • 2 tbsp (30 ml) soy sauce
  • 1 tsp (5 g) ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp (15 g) brown sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

  1. Season the beef shank generously with salt and pepper.
  2. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat.
  3. Sear the beef shank for 3-4 minutes on each side until browned. Remove from heat and set aside.
  4. In a blender, combine mashed banana, coconut milk, pineapple, soy sauce, ginger, garlic, brown sugar, and lime juice. Blend until smooth.
  5. Place seared beef in the slow cooker or Dutch oven and pour the tropical sauce over the beef.
  6. Cover and cook on low for 1.5 to 2 hours or until the beef is tender and falls apart easily.
  7. Once cooked, shred the beef slightly with forks and serve hot, garnished with fresh cilantro and lime wedges.