INGREDIENTS:
Main Dish
- 1 kilogram - Beef Shank
- 100 grams - Flour
- 200 grams - Onion, cut into 4
- 100 grams - Crushed Garlic
- 100 grams - Celery, roughly chopped
- 100 grams - Carrots, roughly chopped
- 100 grams - Tomato Paste
- 200 ml - Red Wine
- 2 whole pcs. - Rosemary
- 2 pcs. - Bay Leaves
- 500 ml - Beef Broth
- 150 ml - Olive Oil
- Salt
- Pepper
Rice Pilaf
- 100 grams -Butter
- 2 pcs- Red Onion, finely chopped
- 1 cup- Long grain rice
- 2 tablespoon - Parsley, finely chopped
- 1.5 cups - Hot Chicken Broth
- Salt
- Pepper
PROCEDURE:
- In a bowl, mix flour with salt and pepper. Use this mixture to dredge the beef shank.
- In a hot pan, sear the beef shanks until it is browned.
- In the same pan, add in the onion, garlic, celery and carrots. Saute everything until it is browned.
- Add tomato paste and cook in medium heat for 10 minutes while continuously mixing.
- Deglaze with red wine while scraping off the bottom of the pan with spoon. Then, add the beef broth, beef shank, rosemary and bay leaves.
- Cover the pan and slowly cook it in the oven for 3 hours.
- For the rice pilaf, sweat the onion with butter in the pan.
- Add rice and saute until you hear the rice pop. Add chicken broth and season it with salt and pepper. Bring it to a boil, and cover the pan with foil. Then cook it for 15 minutes.
- Once it's done, let it rest. Fluff the rice and mix the parsley before serving.
- Plate and serve hot.