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.
Season both sides of the beef shank pieces generously with herb salt.
Dust with flour.
Put the garlic and olive oil in a pan and turn on the heat. When the oil is fragrant.
Add the onion and stir fry.
When the onion is translucent, take it out of the pan.
Add a little olive oil to the pan, and brown the beef on both sides.
When the meat is browned, add the red wine.
Add the onion back to the pan with the bay leaf.
Simmer over low heat for about 2 hours with the lid on.
When the meat is tender...
...add the ☆ ingredients and simmer for another 30 minutes or so. Melt the butter in the sauce and it's done.
Garnish with chopped parsley to serve.
Story Behind this Recipe
I wanted to try making a new stew.
By simmering the meat in wine only at the start, it becomes very tender. The flour on the meat thickens the sauce naturally. You don't need to add a lot of different vegetables or demi-glace sauce; the capers alone make the sauce delicious. You can use a pressure cooker to shorten the cooking time, of course.