For ➍ 1.5 kg beef shank, with or without bones, cut in large chunks
1½ large red onions, sliced
3-4 tbs olive oil
10 roma tomatoes, peeled, seeded & diced, or 2 cans of diced tomatoes
6-7 carrots, peeled and sliced
15 cl red wine
1 tbs herbes de Provence, or mix of dried thyme, marjoram, sage, rosemary, basil,
1 tbs whole anise seeds
salt & pepper
Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
Remove the meat from the pan. Set aside for later.
Add the onions slices to the pan. Cook until caramelized.
Add the browned meat chunks back to the pan with the onions
Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
Simmer for 2 to 3 h or until the meat is very tender and the sauce has thickened.
Serve with warm pasta. Or rice.
Remove the meat from the pan. Set aside for later.
Add the onions slices to the pan. Cook until caramelized.
Add the browned meat chunks back to the pan with the onions
Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
Simmer for 2 to 3 h or until the meat is very tender and the sauce has thickened.
Serve with warm pasta. Or rice.
Try a slow-cooking, marinated version.
