This is a real comfort food. Making a slow cooked stew is as tasty as it gets. The average stew starts at 900mg of sodium and goes up from there. Our version has 197mg of sodium with great flavor, aroma and most importantly, great taste. This one you will enjoy...
In a large pot with a heavy bottom, place olive oil, onions & chopped garlic and heat on medium heat. Sprinkle sea salt over beef shanks on both sides then sear meat on all sides. Lower heat to low, add balsamic vinegar, bay leaf and cover pot. Cook on low for 2 1/2 hours.
Add carrots, celery, potatoes and cook for 1/2 hour. Add string beans, zucchini, thyme, BAM & garlic half's. Cook for 1 hour (covered) on low. Note: Zucchini will become over cooked and part of broth. This is intended for the final gravy.
Place all ingredients in serving bowl leaving the liquid and zucchini behind. Pour liquid and zucchini into a blender (or use emersion blender) and blend till completely smooth. Pour liquid back into pot, bring up to a boil. Mix Wondra flour with 1/2 cup of cool water then add mix and stir for 3 minutes until your gravy becomes the thickness desired.