Beef Shank Stew

Step 1

Place a Dutch Oven or other oven-proof heavy bottomed pot that has a tight fitting lid on medium heat.

Step 2

Add oil and butter to heat.

Step 3

Place about 1/4 c. flour in a dish or zipper plastic bag.

Step 4

Dry shank portions and salt both sides of shank.

Step 5

Place shank in flour mixed with the black pepper and coat all sides.

Step 6

Add shank portions to hot oil and butter and brown on all sides.

Step 7

While browning meat, preheat oven to 300 degrees F.

Step 8

Once browned, remove shanks from pot and set aside.

Step 9

Wipe remaining oil mixture from pot and return shank portions to pot.

Step 10

Sprinkle paprika, garlic granules, and 1 tsp. herbs on meat.

Step 11

Add Marsala or a substitute.

Step 12

Add enough water that the liquid is at least three-quarters of the way up the side of the meat, but not covering it entirely.

Step 13

Add bay leaf.

Step 14

Place lid on pot or oven and cook in oven until meat is fairly tender (about 2 hours).

Step 15

Remove from oven and remove bay leaf.

Step 16

Skim off as much fat from surface as possible.

Step 17

Add carrots, potatoes, and onions.

Step 18

Add 4 Tbsp. flour with an equal amount of water and stir slurry into the Dutch oven/pot or stir Wondra flour directly into pot.

Step 19

Stir in tomato paste.

Step 20

Add tomatoes, if using. Or, add beef broth if needed to cover most of the vegetables with liquid.

Step 21

Cook until all vegetables are tender and broth has thickened, 1 to 2 more hours.

Step 22

Taste and add seasoning if necessary.

Step 23

After removing from oven, take out both cooked shanks and their bones.

Step 24

Cut up the meat into bite size pieces and return to Dutch oven/pot.

Step 25

Sprinkle with parsley before or when serving, if desired.