Beef Shank Stew with the Magic Of Capers

Beef Shank Stew with the Magic Of Capers

The only vegetable in this stew is onion, but the flavor is so deep and complex. The tender meat is sublime.

Ingredients: 2 to 3 servings

Beef shank
360 g
Herb salt (or salt and pepper)
to taste
as needed
1 clove
Red wine
300 ml
Bay leaf
☆Canned whole tomatoes
1 can
to taste
1 tablespoon (drained)
☆Sugar, salt
1 teaspoon each
about 3 g


1. Slice the onion.
2. Cut the garlic clove in half and take out the sprout in the core, then crush with a knife. I used 2 cloves this time since they were small.
3. Season both sides of the beef shank pieces generously with herb salt.
4. Dust with flour.
5. Put the garlic and olive oil in a pan and turn on the heat. When the oil is fragrant.
6. Add the onion and stir fry.
7. When the onion is translucent, take it out of the pan.
8. Add a little olive oil to the pan, and brown the beef on both sides.
9. When the meat is browned, add the red wine.
10. Add the onion back to the pan with the bay leaf.
11. Simmer over low heat for about 2 hours with the lid on.
12. When the meat is tender...
13. ...add the ☆ ingredients and simmer for another 30 minutes or so. Melt the butter in the sauce and it's done.
14. Garnish with chopped parsley to serve.

Story Behind this Recipe

I wanted to try making a new stew.