The dish is available at Coal Cellar + Grill this month as part of its Winter Food and Wine Series.
Braised Beef Shank
Preparation time: 5 – 6 hours
1 beef shank
2 stalks celery
3 cloves of garlic
2 bay leaves
Approx 1 bottle red wine (enough to cover halfway up shank in pot)
Beef stock (enough to cover whole shank after wine added)
2 teaspoons salt
2 teaspoons pepper
200g beef dripping
Pre-heat oven to 150 degrees.
Peel carrots and onions and cut into chunks around 2cm in diameter.
Clean stalks of celery and cut into large sticks. Crush garlic.
Sear beef shank in a pot (or grill) for better flavour. Remove from pot (reserve dripping), then sear onion, carrots, celery and garlic until golden brown colour.
Put the beef shank back into the pot with the vegetables and add bay leaf.
Half fill the pot with red wine and top up with beef stock (store-bought is fine). Add salt and pepper.
Put on the lid and put in the oven at 150 degrees until the meat is about to fall off the bone (approx 4-5 hours).
Peel and cut the potatoes into quarters and then quarter again. Fry them off in a pan with beef dripping from pot until golden brown, then put on a tray in the oven to cook through.
Shortly before the potatoes are cooked, add the oiled tomatoes to a tray (same one as the potatoes is fine) and cook until they blister.
Take everything out of the pot and reduce the sauce until desired thickness and flavour.
Arrange in a serving dish and enjoy.
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