Shank Braised with Vegetables

1. 1 Beef shankpack 800 g ≈ $6.50 300 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Celery stalkspack 400 g ≈ $2.20 40 g
5. 5 Tomato pastepack 140 g ≈ $1.00 20 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Bay leaves to taste
8. 8 Potatoes≈ $2.15 per kg 200 g
9. 9 Butterpack 180 g ≈ $1.60 10 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse the shank, pat dry with paper towels, and season generously with salt; prep onion², carrots³, celery⁴, and garlic⁶. Dice onion into 1cm cubes, carrots into 1cm cubes, celery into 1cm cubes, and finely chop garlic.

2. Brown the meat: Heat a Dutch oven or deep skillet over high heat. Sear the shank until golden-brown on all sides (about 2–3 minutes per side), then remove and set aside.

3. Cook the veggies: Reduce heat to medium in the same pot. Add onion², carrots³, and celery⁴; sauté for 8 minutes until onion softens and aromas develop. Stir in tomato⁵ paste and garlic⁶, cooking 1–2 more minutes until the paste softens slightly.

4. Combine: Return the shank to the pot, add 500ml water, and a bay leaf. Bring to a gentle boil, season with salt and black pepper to taste.

5. Braise: Cover and transfer to a preheated 160°C (320°F) oven. Braise for 2.5 hours until the meat is fork-tender (it should pull away from the bone easily).

6. Finish: Remove the bay leaf when done. If the sauce is too thin, uncover and return to the oven for 15–20 minutes to thicken. Adjust seasoning with salt and pepper as needed.

7. Serve: Plate the shank with mashed potatoes⁸, ladle the sauce over the top, and garnish with fresh herbs if desired.

8. Tips: Chop veggies ahead and store in the fridge. If no oven, simmer uncovered on low heat on the stovetop, stirring occasionally.

In short

• In the planner this dish is cooked for two days: reheat on day two.