Beef Shank Stew

Here's a hearty and flavorful Beef Shank Stew recipe, perfect for a cozy meal:

Ingredients:

• 2 lbs beef shank (with bone), cut into large pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup diced tomatoes (canned or fresh)
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef shank pieces with salt and pepper. Sear them in the pot until browned on all sides (about 5-7 minutes). Remove and set aside.

2. Sauté vegetables: In the same pot, add onions and garlic, cooking until softened and fragrant (about 3-4 minutes). Add carrots and celery, stirring for another 5 minutes.

3. Deglaze the pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

4. Add beef and broth: Return the beef shank to the pot. Add the beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Stir well.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and falling off the bone.

6. Add potatoes: About 30 minutes before the stew is ready, add the diced potatoes. Continue simmering until the potatoes are tender.

7. Adjust seasoning: Taste the stew and adjust the salt and pepper as needed.

8. Serve: Ladle the stew into bowls, sprinkle with chopped fresh parsley, and serve hot.

Tips:

• For added depth of flavor, you can add a dash of Worcestershire sauce or balsamic vinegar during cooking.
• This stew pairs well with crusty bread or over a bed of mashed potatoes.

Enjoy your cozy and hearty beef shank stew!