Ingredients:
Beef/chicken stock 1L
4 pcs of beef shank
A can of Tomato purée
Oregano/ parsley dried herbs 1tsp each
Rosemary 1/2 tsp
Bay leaf 1 pcs
Salt/ pepper
Corn flour 1/2 cup
Carrot 2 pcs
Celery 4 stalks
Swiss brown mushroom 10pcs
2 large yellow onion
10 clove garlic (whole, unpeel)
Beef/chicken stock 1L
4 pcs of beef shank
A can of Tomato purée
Oregano/ parsley dried herbs 1tsp each
Rosemary 1/2 tsp
Bay leaf 1 pcs
Salt/ pepper
Corn flour 1/2 cup
Carrot 2 pcs
Celery 4 stalks
Swiss brown mushroom 10pcs
2 large yellow onion
10 clove garlic (whole, unpeel)
Steps:
Lightly season the shanks with salt and pepper. Light coat the seasoned shanks with corn flour and shake off the excess. Pan fry till browned. Set aside. In same pot, sauté chopped onion and till lightly brown. Add herbs sauté for another 2 mins. Add veg and pour in stock, tomato purée and bring to boil. Return the pan fried shank to the pot. Simmer with low fire for 4 hours. Add mushroom in the last hour of simmering. Remove shanks and let the gravy thickens up by turning up the fire.
Serve with greens or roasted veg, herb rice or mashed potatoes like mine.
Lightly season the shanks with salt and pepper. Light coat the seasoned shanks with corn flour and shake off the excess. Pan fry till browned. Set aside. In same pot, sauté chopped onion and till lightly brown. Add herbs sauté for another 2 mins. Add veg and pour in stock, tomato purée and bring to boil. Return the pan fried shank to the pot. Simmer with low fire for 4 hours. Add mushroom in the last hour of simmering. Remove shanks and let the gravy thickens up by turning up the fire.
Serve with greens or roasted veg, herb rice or mashed potatoes like mine.
No comments:
Post a Comment