This dish can to some extent be considered an anti-crisis food option; it uses one of the most inexpensive cuts of beef carcass, the shank. More precisely, the flesh of the shank. By itself, this meat is tough, but if it is simmered for a long time with the addition of the right ingredients, it turns out very soft and tender. This time, to prepare this roast, I used small onion sets; there are a lot of them on sale now. Of course, regular onions will also work here.
Ingredients for 4 servings: Base beef shank pulp, 800 grams 150 g small onions or 2 medium onions large carrots 1 pc. celery stalk 2 pcs. garlic 2 cloves wheat flour 1 tbsp. tomato paste 1 tbsp. dry red wine (cabernet sauvignon is ideal) 150 ml. salt and pepper to taste 3-4 sprigs of thyme (or 1 tsp dry)
Recipe:
We clean the meat from the films and cut it into medium-sized pieces. Coarsely chop the carrots and celery.
Heat 2 tablespoons in a frying pan over high heat. vegetable oil. In several batches, fry the meat until golden brown, about 1 minute per batch. Transfer the meat to a saucepan or stewing pot.
Reduce heat to medium and add onion, carrots, and celery.
Fry, stirring, for 4–5 minutes. Then add the flour and tomato paste and fry, stirring, for 1 minute. Pour in the wine and, stirring constantly, bring to a boil.
Pour into the pot with the meat; add coarsely chopped garlic, thyme, and salt to taste. Pour in a glass of water.
As a result, the liquid should not cover the top third of the contents of the pot.
Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until the meat is tender. In the case of shanks, this will take from 1.5 to 2 hours.
Serve with fresh bread and/or boiled potatoes.
Bon appetit!
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