Sunday, March 21, 2010

Beef Shank Stew

When we go grocery shopping, my husband and I would always make it a point to drop by the meat section to see if there's anything that looked good. This particular day we saw some really nice looking beef shanks. Neither of us had any idea which part of the cow it came from but they looked really fresh and nicely cut. We got around 1.5 kilos, got home and stuck it in the fridge. After a lot of googling we found out that beef shanks come from the cow's legs and since they use their legs a lot the meat tends to be drier and tougher.

My husband decided to make stew with the beef shanks and it turned out really well. The meat was so tender and delicious and the stew was hearty and so filling. The carbs in this dish is relatively high because of the tomato sauce but you can always add water to thin it out so you don't have to use too much. It's also a very easy dish to make and a throw-everything-you-want-in-it dish which is great when you have a lot of odds and ends veggies in the fridge.

I hope you enjoy it as much as we did when we had it for dinner. And breakfast. And lunch. It was a lot of beef =D.

Beef Shank Stew
Serves 6

2 lbs beef shank, remove connective tissue around
3 C string beans/green beans, we used fresh
2 C celery
5 cloves garlic
2 onions
1.5 C cauliflower
1 C broccoli
5 medium tomatoes
150 g tomato paste
salt and pepper

1.Prepare the shanks by removing the connective tissue around as much as you can. Boil the beef in a big pot with enough water to cover it, sliced onions, garlic and salt. The length of time depends on how tender you want the meat to be.
2.Prep the veggies by cutting them in bite-sized pieces to make sure they cook evenly and at the same time.
3.Once the beef is tender, take it out of the pot and slice them into bite-sized pieces and return to the pot. You may leave the bone out. Add all the vegetables and let them cook.
4.About 5 minutes before the veggies are done cooking, stir in the tomato paste. Season with salt and pepper. Heat through.


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