Beef Shank Slices with Vegetables

Ingredients

• 1 onion
• 1 Garlic clove
• 1.4 kg beef shank slices (4 pieces each about 350 g)
• Salt
• ground pepper
• 1 tbsp whole wheat flour
• 2 tbsp olive oil
• 700 ml beef stock
• 300 g large carrots (2 pieces)
• 1 Parsnip
• celery leaves (for serving)

Instructions

1. 1.

   Peel the onion and garlic. Dice the onion finely, mince the garlic. Rinse the meat, pat dry, and make several shallow cuts around the tendons. Season the meat with salt and pepper, then dust with flour.

2. 2.

   Heat oil in a large pot or Dutch oven, sear the meat all over until browned, then remove it. Add onions and garlic to the pot, sauté until translucent, deglaze with about 100 ml beef stock and reduce slightly. Return the shank slices to the pot, pour in more stock, cover, and simmer on low heat for about 2 hours, adding more broth as needed.

3. 3.

   Meanwhile, peel the carrots and parsnip. Dice the carrot into roughly 1 cm cubes. Slice the parsnip into half‑centimeter thick rounds.

4. 4.

   Add the vegetables to the pot during the last 30 minutes of cooking, allowing them to simmer with the meat.

5. 5.

   Coarsely chop the celery leaves. Sprinkle over the dish before serving.