Beef with roasted vegetables

Beef Shank with Baked Vegetables - A Recipe of Flavor and Aroma

Welcome to the culinary world filled with aromas and joys! Today I will present to you a delicious recipe for beef shank with baked vegetables that will transform any meal into a feast. This recipe is ideal for family dinners as well as gatherings with friends, being easy to prepare and extremely flavorful. Moreover, it is a recipe that reflects the essence of home cooking, where simple ingredients turn into extraordinary dishes.

Preparation Time: 20 minutes
Baking Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: 4-6

Ingredients

- 4-6 pieces of beef shank with a bit of fat (approximately 800 g - 1 kg)
- 2 large onions
- 1-2 bell peppers (red, yellow, or green, according to preferences)
- 6-7 bunches of spinach (fresh or frozen)
- 6-8 cherry tomatoes
- 1 leek
- 150-200 ml homemade broth (tomato paste)
- 20 ml balsamic vinegar
- 1 cup of red wine (approximately 250 ml)
- 1-2 cloves of garlic
- Sweet paprika (to taste)
- Salt and pepper (to taste)
- Olive oil (for greasing the tray)

Preparing the Ingredients

The first step in achieving a perfect dish is to have all the ingredients prepared. So, let's get started!

1. Meat: Choose beef shank with a bit of fat, as the fat will help maintain the juiciness of the meat during baking. Cut the meat into large pieces, about 5 cm, so it cooks evenly.

2. Vegetables: Slice the onion and bell peppers into thin strips (julienne) for quick and even cooking. Cut the cherry tomatoes in half, and slice the leek very thinly lengthwise. If using frozen spinach, take it out of the freezer and let it thaw. If you have fresh spinach, wash it well and chop it finely.

3. Garlic: Slice the garlic cloves thinly to release the flavors.

Cooking the Beef Shank

1. Prepare the tray: Grease a tray with olive oil so that the meat does not stick and gets a nice crust during baking.

2. Add the meat: Place the pieces of beef shank in the tray, making sure not to overlap them. This will allow the meat to brown evenly.

3. Add the vegetables: Distribute the onion, bell pepper, leek, cherry tomatoes, and spinach over the meat. These vegetables not only add flavor but will also contribute to the delicious sauce that will form during baking.

4. Season the dish: Sprinkle the sliced garlic, sweet paprika, salt, and pepper over the ingredients in the tray. Add the balsamic vinegar for a touch of acidity that will balance the flavors.

5. The red wine: Pour the red wine over all the ingredients. This will provide depth of flavor to the dish, and the alcohol will evaporate, leaving only goodness behind.

6. Initial baking: Cover the tray with aluminum foil and place it in the preheated oven at 180°C (350°F) for 15 minutes. This step helps retain moisture.

Continuing Cooking

1. Add water: After 15 minutes, remove the tray from the oven, take off the foil, and add a quantity of water (approximately 200 ml) to continue boiling. This step is essential to prevent the meat and vegetables from drying out.

2. Final baking: Put the tray back in the oven, without foil, and let it bake for another 45 minutes. Check occasionally to ensure there is enough liquid, adding water if necessary.

3. Add the broth: After 45 minutes, add the broth (or tomato paste). This will give a rich flavor and vibrant color to the dish. Continue baking for another 30 minutes, at a moderate heat, until the meat becomes tender and the vegetables are cooked.

Finalizing the Dish

The meat should have a golden-brown color and an inviting appearance. When cooked, I recommend letting it rest for a few minutes before serving, to allow the juices to redistribute.

Serving

Serve the beef shank with the vegetables directly from the tray, garnished with fresh herbs like parsley or dill. You can accompany the dish with a side of mashed potatoes, rice, or a fresh salad for a refreshing contrast.

Practical Tips

- Choosing the Wine: Pick a red wine that you enjoy, as its flavor will intensify in the dish. A cabernet sauvignon or merlot are excellent choices.

- Variations: You can experiment with other vegetables, such as carrots, zucchini, or eggplant. You can also add herbs like rosemary or thyme for an extra aroma.

- The Sauce: If you want a thicker sauce, you can transform the liquid from the tray into a delicious sauce by adding a bit of cornstarch dissolved in water.

Nutritional Benefits

This recipe is rich in protein due to the beef and offers a variety of vitamins and minerals from the vegetables. Spinach is an excellent source of iron and vitamins A and C, while cherry tomatoes are rich in antioxidants.

Frequently Asked Questions

1. Can I use chicken instead of beef?
- Yes, you can adapt the recipe using chicken breast or thighs. The cooking time will be shorter, so check the meat earlier.

2. How can I tell if the meat is cooked?
- Beef is cooked when it reaches an internal temperature of 70°C. Use a meat thermometer for the best results.

3. Is it possible to prepare this dish in advance?
- Yes, you can prepare the meat and vegetables a few hours ahead, keeping them in the fridge. Then, follow the baking steps when you are ready to serve.

Conclusion

Beef shank with baked vegetables is a recipe that combines tradition and innovation, bringing an explosion of flavors and colors to your table. Cooking at home has never been so enjoyable and satisfying! I encourage you to try this recipe and discover the joy of cooking for your loved ones. Enjoy your meal!

 Ingredients: 4-6 pieces of beef with a bit of fat, 2 onions, 1-2 peppers, 6-7 bunches of spinach, 6-8 cherry tomatoes, 1 leek, 150-200 ml homemade broth (tomato paste), 20 ml balsamic vinegar, 1 cup of red wine, 1-2 cloves of garlic, sweet paprika, salt, pepper, oil

 Tags:  beef vegetables spinach