Ingredients
Scale
- 2 pounds Bone-in Beef Shanks
- 4 cups Beef Stock
- 2 medium Carrots
- 2 stalks Celery
- 1 large Onion
- 4 cloves Garlic
- 3 stems Fresh Herbs (Rosemary, Thyme, Bay Leaves)
- 2 tablespoons Tomato Paste
- 1 cup Tomato Passata
- 1 cup Red Apple Vinegar
Instructions
- Prepare your ingredients by chopping carrots, celery, onion, and garlic. Tie fresh herbs together.
- In a Dutch oven over medium-high heat, add oil and sear beef shanks on both sides until browned. Remove from pot.
- Sauté onion until caramelized; add garlic and cook until fragrant. Stir in carrots and celery until just tender.
- Mix in tomato paste and passata; deglaze with red apple vinegar.
- Return beef shanks to the pot, cover with beef stock, add herbs, and bring to simmer.
- Cover and reduce heat; braise gently for about 180 minutes or until beef is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg