1
Prepare the shank
10 minLightly coat the shank pieces in flour and shake off the excess.
Red Meat
An Italian recipe in which beef shank is dusted with flour and seared, then slowly cooked with tomatoes, carrots, and celery stalks. Tender enough to fall off the bone after its long cooking time, this meat is an impressive red meat option for guest tables.
Step by Step
How to make it?
2
Sear it
12 minHeat the olive oil in a wide pot, sear the shanks until browned on all sides, then set aside.
3
Sauté the vegetables
8 minIn the same pot, sauté the carrot, celery stalk, onion, and garlic for a few minutes.
4
Combine with the sauce
3 minAdd the tomato, broth, salt, and black pepper, then return the shanks to the pot.
5
Simmer over low heat
95 minCover with a lid and cook over low heat, checking occasionally, until the meat is soft enough to fall off the bone.
6
Prepare for serving
2 minServe the shanks hot on a serving plate along with the vegetable sauce.
Reminder
Important: For the shank to become tender depends on cooking over long, low heat — don't try to shorten the time. Allergen: contains wheat/gluten due to the flour coating. Caution: Check the bottom of the pot occasionally; if the water reduces during long cooking there's a risk of burning.
Editor's Note Editörün Notu
If you cook the shank a day ahead and let it rest in the fridge, the flavors will meld even more when you reheat it.
Admin DadaGastro · verified in test kitchen
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3.5
2 reviews
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