/ck/ - Food & Cooking

Provencal Style Beef Shank Stew.

Very simple, 3 carrots, two medium red onions, can of whole tomatoes, couple cups of red wine, some olive oil, and about 2 1/2 pounds of beef shank with marrow bone in, then some salt, pepper, herbs de provence, and some fennel (or use cumin for a smokier flavor.)

Cut marrow bone away from shanks, put in oven at 450 for 40 minutes. Dice up everything, including tomatoes. Sear shank chunks in olive oil on medium heat, remove from pan, add your onions, cook until the liquid is totally gone and the onions are sizzling on the bottom. Add tomatoes, juice and all, crush them up a bit, add carrots, beef, couple cups of wine,spices, let simmer for roughly 2-3 hours on medium heat, adding some water on occasion. Make a rue in another pan at finishing time - 2 tablespoons of browned butter and two tablespoons of flour, mixed well and cooked for a minute, then add to the stew at the final moments of cooking, and remove the marrow and add to the stew as well. Discard the bones.

Serve over a pasta, rice, or maybe even potatoes?