Sat, 3rd Nov 2007

Beef Shank Stew

Everyone is too full tonight, so I'll make the pie tomorrow but do have a look at this portion, with some rice, drizzled with extra virgin olive oil and parsley.

Ingredients:

(not in picture - mustard, mushrooms & balsamic vinegar)

Method

1. Cut shanks into even sized pieces. Dust with flour and salt & pepper. Fry on high heat till browned. Add bacon pieces (use beef bacon for a halal version) and garlic. Add herbs (tarragon, thyme, parsley, rosemary & bay leaf). Add lots of black pepper. Add carrots.

2. Add a can of beer (substitute with non-alcoholic beer for a halal version). I added 2 new ingredients for a change - a teaspoon of powdered mustard and a teaspoon of balsamic vinegar for more depth of flavour.

3. In separate pan, sweat finely sliced onions. Add onions to meat pan. Add bisto mixed with water. Add to pan, stir, and when it comes to the boil, turn heat to very low and just let all the ingredients mingle and become great friends and 2 to 3 hours or until meat is tender.

Dinner is served.