Ingredients (serves 4):
4 thick slices of beef shanks (Rinderbeinscheiben) - total weight: 1 kg OR veal shanks (Kalbshaxe - ask your butcher to cut into 4 portions)
salt & ground black pepper
5 medium-sized tomatoes, to be washed, dried & cut into 4
2 pips garlic, to be peeled & minced
3 large onions, to be peeled & coarsely cubed
2 bay leaves
1/2 tsp dried thyme
250 ml instant vegetable stock (or 125 ml instant vegetable stock & 125 ml cooking red wine)
2 tbsp tomato puree
a handful chopped parsley
an extra pip garlic, to be peeled & lightly crushed
olive oil
Method:
Wash lightly and dry beef shanks. Cut the sides of beef shanks at intervals in order that they stay in shape during frying - see picture below. Season with salt & pepper.
In a heavy casserole pot, heat 1 tbsp olive oil over medium/high heat. Brown beef shanks on both sides. Remove to a platter and set aside.
Add cubed onions and minced garlic. Stir-fry until almost golden in colour. Then, add tomatoes, bay leaves and dried thyme. Cook for another 5 to 10 minutes.
Add in vegetable stock and tomato puree. Bring to a light boil. Return beef shanks to pot and put on lid. Cook over low heat for about 2 to 3 hours or until meat is tender.
Once done, check seasoning - if necessary, add one or two teaspoons of sugar to adjust the taste. Lastly, add chopped parsley and bring to a light simmer.
Serve hot with either flat noodles or baguette or just a simple green salad and boiled potatoes.
Bon Appetit!
No comments:
Post a Comment