Brush the pieces of meat and bone with tomato paste. Place them in a large oven- and flame-proof casserole along with 1/4 cup fat.
Place in a 350 degree oven and bake with the top off until the pieces are browned, turning once.
On the top of the stove add the broth or water and red wine or vinegar and bring to a boil. Add the pieces of orange peel and the fresh herbs. Place the pot back in the oven at the temperature of 250 degrees with the lid slightly off.
Cook for several hours until the meat is very tender.One hour before serving, add the vegetables. When the vegetables are tender, the stew is ready to serve. Remove the pieces of bone before serving and season to taste with unrefined salt and freshly ground pepper. Serves 4-6.
Courtesy of the Weston Price Foundation.
*You can purchase your organic bone broth from the Flavor Chef.
Paleo