Stewed Beef Shanks

Ingredients:

• 4 beef shanks, each about 1 pound

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp black pepper + more for seasoning stew

• 1 tsp salt + more for seasoning stew

• 1-28 oz can whole tomatoes

• 2 tbsp tomato paste

• 1 sprig rosemary

• 1 celery stalk, chopped

• 1 small onion, chopped

• 1 1/2 to 2 cups beef broth

• 1 1/2 tbsp oil + more

• 2 tbsp lemon juice

• parsley for garnish, optional

1. Wash shanks, pat dry with paper towel, and trim off any excess fat.

2. In a small bowl, combine the garlic powder, onion powder, 1/2 teaspoon black pepper and 1 teaspoon salt. Rub the seasoning on both sides of the shanks.

3. Heat the oil over medium heat in a large dutch oven, brown the shanks on both sides, about 3 to 4 minutes per side. This may have to be done in 2 batches, depending on the size of your dutch oven. Reserve shanks on a plate.

4. If there is enough oil in pot (or add some if needed), add celery and onion to pan and saute for 5 minutes, scraping up bits left from the shanks.

5. Pour the can of tomatoes with its juices on the vegetables, add one and half cups beef broth. Stir in tomato paste. Mash the tomatoes with a potato masher or if you'd like a smoother sauce, use an immersion blender and blend for your desired consistency. Season with salt and pepper, bring to a boil and let simmer for 10 minutes.

6. Add the shanks to the pot, sauce should come up about two-thirds to the shanks, otherwise add some more broth. Cover and bring to a boil, reduce heat to simmer and let cook for 2 to 2 1/2 hours, or until meat is tender.

7. Add lemon juice to sauce, taste, and add more salt and pepper if necessary. Simmer for an additional 5 minutes.

8. Carefully plate shank and add sauce on top, garnish with parsley and serve with your favorite homemade biscuits.

Serves: 4 to 8

Stewed Beef Shanks with Flaky Biscuits

Notes&Tips:

• I love cooking with beef shanks. I incorporate shanks in my Pepperpot recipe and Cook-Up Rice and in curries that include vegetables. They are so flavorful and when pressured, the broth can be used in soups and stews or even drunk just like that. I remember my mother giving you fresh beef broth to drink - in small quantities - when we were sick.

• There are many stew recipes out there and each one is a little different depending on what each individual likes to see and taste in his/her stew. Potatoes is generally one vegetable that I like to put in my stew. However, I have omitted it from this recipe since I used the whole shank and wanted that to be my statement for this stew.

• This stew could also be cooked in the oven at 350℉. If yo don't have a large enough dutch oven, this would be the preferred way. After Step 5, pour the tomato sauce in a 9 X 13 Pyrex dish, place the shanks in the sauce, cover with foil wrap and cook until meat is tender, about 2 to 2 1/2 hours.

• I made this dish for 4 but there was so much meat on these shanks that we ended up getting two meals out of it. It all depends on how much meat you could eat at one sitting and whether the shanks you procure has a lot of meat.

• This dish cannot be hurried. Make sure to allot enough time for the meat to reach the desired tenderness you like. You will not be disappointed with the result.

• I served these Stewed Beef Shanks with Flaky Biscuits. However, you could serve with a crusty bread or even rice or pasta.