Balsamic and port beef shanks
Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Skillet
- Slow cooker
- Can opener
- Spoon
- Serving platter
Ingredients
- 1 tablespoon olive oil
- 1.8 kilograms piece beef shank, cut into 6 pieces
- 1 red onion (300g), sliced thickly
- 1 stalk celery (150g), trimmed, sliced thickly
- 1/2 cup (125ml) beef stock
- 1/2 cup (125ml) port
- 1/4 cup (60ml) balsamic vinegar
- 400 grams canned diced tomatoes
- 2 sprigs fresh thyme
- 1 tablespoon light brown sugar
- 1/3 cup coarsely chopped fresh basil
- 2 teaspoons finely grated lemon rind
- 1/2 cup (60g) seeded black olives
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