Middle Eastern Style Beef Shank Stew
Ingredients
- 4 x 150g beef shank portions
- 2 tablespoons plain flour
- 1 tablespoon ground cumin
- 2 tablespoons Moroccan spices, e.g. Ras El Hanout (available in the spice aisle at larger supermarkets)
- 3 tablespoons rapeseed or olive oil
- 2 medium onions, peeled and finely sliced
- 2 large garlic cloves, peeled and finely chopped or crushed
- 600ml good, hot beef stock
- 1 x 400g can chick peas, drained
To garnish:
- 2 tablespoons freshly chopped mint
Method
Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef in the seasoned flour to coat.
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
Heat 2 tablespoons of oil in a large non-stick frying pan and brown the beef all over. Transfer to a 1.7L flame/heatproof casserole dish.
- In the same frying pan heat the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole dish.
- Add the stock, transfer the oven and cook for 2½ -3 hours, or until the beef is tender.
- 15 minutes before the end of the cooking time add the chick peas and return to the oven for the remaining cooking time.
- Remove the elasticated meat bands from the meat, garnish the stew with the mint and serve with steamed couscous, rice or mash.
This recipe works well using oxtail too. Alternatively, cook the stew on the hob over a low heat for 2½-3 hours, stirring occasionally. This recipe also works well in a slow cooker too but use only 300ml beef stock. Follow method points 1-4. Then transfer to the slow cooker with the stock. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to your manufacturer’s instructions. Add the chick peas during the last 30 minutes of the cooking time.
Nutrition
Each serving provides:
- Energy
- 427kcal
- Fat
- 19.9g
- Saturates
- 3.2g
- Carbs
- 24.6g
- Sugars
- 4.2g
- Fibre
- 8.1g
- Protein
- 40.8g
- Salt
- 1.9g
