Step 1

Heat a large dutch oven on a medium-high heat and coat with olive oil.

Step 2

Pat dry the short ribs and place into the dutch oven, sprinkling with salt and pepper.

Step 3

Let cook on all sides until browned. Pour in the coconut aminos and red wine to deglaze the bottom of the pan.

Step 4

Add in the vegetable or beef stock, carrots, bay leaves, and rosemary.

Step 5

Cover and bring the flame to low.Let cook for 2 hours, then add in the zucchini.

Step 6

Cover again and let cook for an additional 30 minutes.