The main reason this dish came about was that my husband and I wanted to cut back on rice. Nothing wrong with rice. We love it. Maybe a little too much that we're gaining weight because we eat so much. So! The cauliflower rice was his suggestion and here I am making beef shank with it - totally defeating the purpose of trying to lessen calorie intake. The cauliflower rice is great! But white rice will always hold a special place in our hearts and belly. The beef shank.. well honestly I just saw it at the grocery store. It was calling my name and I couldn’t resist. It worked perfectly with the cauliflower. So win-win! but not really. We ate a lot. Goodbye diet. We'll try again on the next dish.

For Parsley Garlic Oil:

1/2C Parsley Leaves

3ea Garlic Cloves

1t Lemon Zest

1/2C Olive Oil

Blend everything in a food processor until parsley and garlic are chopped fine. Do not over blend until it becomes a paste.

For Cauliflower Rice:

2T Butter

1C Onions, small diced

1T Garlic, minced

2ea (medium) Cauliflower Heads, finely chopped

1/2C Parsley Leaves, rough chopped

Salt

Pepper

Melt butter and then sweat onions and garlic until onions are translucent and soft. Add cauliflower and sauté until tender. Season with salt and pepper, then fold in the parsley.

4T Vegetable Oil

2# Beef Shanks

1C Onions, small diced

1T Garlic, minced

2C Mushrooms, quartered

1C Red Wine

2T Worcestershire Sauce

3C Beef Broth or Water

Salt

Pepper

Season shanks with salt and pepper. Heat the vegetable oil, then sear shanks on all sides - set aside. On the same pot, sauté onions and garlic until fragrant. Add the mushrooms, season with salt and pepper. Sauté for a minute, then deglaze with red wine. Bring back the shanks into the pot and then add Worcestershire sauce and beef broth or water until the liquid reaches 3/4 of the way of the meat. Braise shanks in low heat until tender - about 2 to 3 hours depending on the size. Adjust the seasoning and add more beef broth or water as needed if it needs more time to cook. Serve over cauliflower rice and garnish with parsley garlic oil.