Adapted from The Slim Palate Paleo Cookbook by Joshua Weissman I used decaf coffee, since I didn’t want my guests to be up all night – or me. If you want to skip the coffee, you could add a cup of water with perhaps a dash of worcestershire sauce or balsamic vinegar, to replace the sly flavor added by coffee. If you don’t have stock, you can use water, as the meat will flavor the liquid pretty well on its own. One thing to note: It’s important to brown the shanks well. Avoid turning them frequently, and let them get well-bronzed, which adds plenty of good, meaty flavor to the dish. I was initially planning to serve these with the couscous with pistachios and lemon from My Paris Kitchen, then at the last minute, switched to wild rice with dried sour cherries. (Cook the rice in boiling salted water until tender, drain. Stir in a generous handful of chopped dried sour cherries while the rice is warm, then season with salt and pepper, olive oil. Let it cool a bit, then add some fresh herbs, like thyme and flat-leaf parsley. Serve warm or at room temperature.) Another option is Israeli couscous with butternut squash and preserved lemons.