I’ll undergo a medical examination where I must not eat for one day in advance. So I treated myself with a grubby and substantial meal the evening before. Here is it:

Chop up your shallots and garlic. Pat your beef dry with a paper towel.

(If desired, rub the beef shank with a little dry rub. Be cautious here: We’re going to braise that thing for about 1.5 hrs. and no flavour will escape from the pot. So be careful not to over-season the meat.)

 

 

 

 

In your braising pot over medium-high heat, melt 1 tbsp. each of cooking oil and butter. Cook the onions and garlic until soft, translucent and aromatic. Take them out and set aside, leaving the butter/oil mixture in the pot.

 

 

 

 

 

Turn the heat to high and place the beef shank in. Let it roast an both sides until nicely browned and crisp. This will take only about 2-3 minutes per side.

 

 

 

 

 

Now deglace your pot adding in the wine and stock, making sure to scrape up all the delicious little bits from the bottom of the pot. Add the onions and garlic back in and season to your liking – just keep in mind to be a little cautious. I used oregano (1 tsp.), some chili flakes (1/2 tsp.) and of course some salt and pepper. Cover the pot and simmer over low heat for 1 hour.

After 1 hour, add in the dried mushrooms and let simmer for another 25 minutes. Then remove the lid, turn the temperature tu medium-high and let the sauce thicken. About 5-10 mintes will be enough. I served it with mashed potatoes. Yummy.

 

 

Ingredients (1 serving):

– 1 beef shank, bone-in, around 400g overall
– 3 shallots, coarsely chopped
– 3 cloves garlic, corasely chopped
– 1 cup dried mushrooms (Yes. I like those 馃檪 )
– 1/2 cup red wine
– 1/2 cup beef stock (which I didn’t have here. Chicken works as well.)
– Butter and olive oil
– Some Oregano, Chili Flakes, BBQ Rub
– Salt & pepper to taste