Emprimir
Correo Electrónico
Add a photo| Tags: |
Ingredientes
- 3 tablespoon olive oil
- 2.5lbs bone in Beef Shank, chopped into large pieces
- 2 medium red onion, sliced
- 4 large carrots, peeled and sliced
- 1 1/2 cups red wine
- 1 big can whole tomatoes, cut up in their juices
- a big pinch fennel seeds
- 1 tablespoon herbs de provence
- salt and pepper
Direcciones
- Provencal Beef Shank Stew
- (serves 4)
- Adapted from Laylitaâs Recipes
- In a large dutch oven heat olive oil on medium and sear shanks in batches until browned all over, remove to a plate. Add onions and cook until caramelized, stirring regularly. Add carrots, wine, tomatoes, herbs de provence, fennel and salt and pepper. Bring to a gentle simmer and simmer for 2-4 hours or until meat is nice and tender (mine took just under 4 hours.) Serve on top of a hearty starch (mashed potatoes, risotto etc)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2390g | |
| Calories 927 | |
| Calories from Fat 370 | 40% |
| Total Fat 41.9g | 52% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 571mg | 24% |
| Potassium 2619mg | 75% |
| Total Carbs 72.42g | 19% |
| Dietary Fiber 16.5g | 55% |
| Sugars 31.34g | 21% |
| Protein 8.19g | 13% |
