Fall-off-the-shank beef, braised in wine and Mediterranean spices, herbs and root veggies.
Course Meat
Cuisine Mediterranean
Keyword Mediterranean Beef Shank
Prep Time 30 minutesminutes
Cook Time 1 hourhour40 minutesminutes
resting time 1 hourhour
Total Time 3 hourshours10 minutesminutes
Servings 4servings
Equipment
Large cast iron, or Dutch oven pot with lid
Ingredients
3-5lbBeef Shank
Coarse salt to taste
3tbspOlive oil
2tbspButter
1cupOnionchopped
1cupCelerychopped
2cupsCarrots rough chopped
3cupsPotatoes rough chopped
3Garlic cloveschopped
Thyme or Rosemary bundle
1/2litreRed wine
1Chili pepper finely chopped
12ozBeef broth
Instructions
Rub the salt and some of the herb leaves into the beef. Allow the beef to sit out at room temperature for an hour.
Meanwhile, chop the onions and celery, set aside. Finely chop the chili pepper. Cut the carrots and peeled potatoes into 1-inch cubes, toss with 1 tbsp of olive oil. Have beef broth ready.
Heat a large heavy cast iron or Dutch-oven pan, that has a lid, really hot. Quick drizzle 1 tbsp olive oil and 1 tbsp of butter into the pan and put the beef in to sear it fast on all sides. Remove the meat.
Add the remaining oil and butter into the hot pan and caramelize the onions and celery for a minute. Add the carrots, potatoes, chili pepper, remaining herbs and toss in the pan for another minutes. Add the wine, the broth and put the beef back in. Lid on.
Turn down the heat and cook 45-minutes with the lid on.
Remove the lid and allow to simmer until the broth reduces to a thick texture, about 15 - 30 minutes. Remove from stove to rest a few minutes, slice and serve rustic style with veggies and broth and a good crusty bread.