Sunday night family dinner is near…let’s make a Beef Shank Stew and mooove their bones! This is a flavorful stew fullof protein and veggies. I make this dish a day before I will serve it. The flavors seem to get more intense after 24 hours. It’s well worth the wait.
- 2 Beef Shanks
- Salt, pepper, olive oil
- 1 Onion (I keep a frozen bag ready)
- A chunk of my garlic log, about 2 tbsp
- 2 carrots
- 2 tablespoons of garlic log (see previous garlic log post)
- 2 celery stalks
- 1/2 Fennel bulb
- 3 tbsp tomato paste
- 1 cup red wine
- Parsley for the finish.