Beef stew with oven-roasted vegetables
Beef Shank with Roasted Vegetables
When I hadn't had beef shank with vegetables for a while, I felt that a meal with tender meat and vegetables that soak up the flavors in the sauce would do me good. I craved something that cooks slowly, with patience, in the oven, in a clay pot. In the end, the marrow was perfect for spreading on a piece of bread, and the vegetables became sweet and soft without losing their flavor.
Quick Info
Total Time: approx. 3 hours
Preparation Time: 30 minutes
Cooking Time: 2.5 hours
Servings: 2-3
Difficulty: medium
Recipe Type: main course, suitable for Sunday lunch or dinner
Ingredients
2 thick slices of beef shank (with bone and marrow)
3 carrots
1 kohlrabi
1 small celery root
2 stalks of celery
1 onion
3 cloves of garlic
100 ml tomato juice
1-2 bay leaves
salt
lemon pepper
paprika
chili flakes
dried thyme
oil
200 ml red wine
100 ml water
flour (for dusting the meat)
Instructions
1. Peel the carrots, kohlrabi, celery root, and onion. Wash the celery stalks. Cut the vegetables into rounds or suitable pieces. Keep the garlic separate; it will be added at the end.
2. Heat a little oil in a large skillet. Sauté the chopped vegetables (without garlic) over medium heat for 6-8 minutes until they soften slightly but do not brown. Stir occasionally.
3. Transfer the sautéed vegetables to the clay pot (or any ceramic pot with a lid suitable for the oven).
4. The beef shank should be cleaned if necessary and dried well. Season it with salt, lemon pepper, paprika, chili flakes, and a little dried thyme on both sides.
5. Dredge each slice in flour until lightly coated.
6. In the skillet where you sautéed the vegetables, add a little more oil if needed. Sear the beef shank on each side for 2-3 minutes until it forms a thin crust. Do not overcook; it doesn't need to be fully cooked at this stage.
7. Remove the pieces of shank and place them over the vegetables in the pot.
8. Pour the red wine and water over the meat and vegetables. Add the bay leaf (or leaves).
9. Cover the pot and place it in the oven at 200°C (preheated) for about 30 minutes, until it starts to bubble.
10. After this time, reduce the temperature to 150°C. Leave it in the oven for another 2 hours, covered, during which the meat will become tender. Check occasionally to ensure there's still liquid (it shouldn't evaporate completely).
11. After 2 hours, remove the lid. Add the sliced garlic and the tomato juice on top of the meat and vegetables. Leave the pot uncovered for another 30-40 minutes at 150°C. The sauce will thicken slightly, and the vegetables will develop a more concentrated flavor.
12. When the meat is tender and easily falls off the bone, and the vegetables are well cooked, remove the pot from the oven. Also, take out the bay leaf.
Serve hot, directly from the pot, with sauce and vegetables, alongside fresh bread or a side dish of your choice.
Why I Make This Recipe Often
The shank turns out tender, and the vegetables absorb delicious flavors from the meat and wine. It’s perfect when you have time to let everything cook slowly. If there are leftovers, they keep reasonably well for the next day when reheated gently.
Tips and Variations
Tips
- If you prefer firmer vegetables, add them to the pot later, not from the beginning.
- For more sauce, you can increase the amount of water or wine as desired.
- It’s important for the pot to be well covered during the first part of cooking to prevent all the liquid from evaporating.
- If you don't have a clay pot, a ceramic dish or a heavy pot with a lid will work too.
Substitutions
- You can use another bone-in meat, but beef shank yields the best results.
- Celery root can be replaced with parsnip if you don’t have it.
- Celery can be omitted or replaced with celery leaves.
Variations
- For a more aromatic flavor, add a few whole peppercorns while cooking.
- If you want it spicy, add more chili flakes.
- Tomato juice can be replaced with chopped peeled tomatoes.
Serving Ideas
- The shank is great on its own, with the vegetables and sauce from the pot.
- You can serve it alongside mashed potatoes, polenta, or rice.
- The marrow from the bone is delicious spread on toasted bread while it's warm.
Frequently Asked Questions
How thick should the shank slices be?
Ideally, the slices should be 3-4 cm thick to prevent them from drying out during cooking and to retain enough marrow in the bone.
Can I use boneless meat?
You can, but it won't have the same flavor, and you won't get marrow. The bone helps tenderize the meat and adds flavor to the sauce.
Do I have to use a clay pot?
It’s not mandatory, but a clay pot retains moisture better. If you don’t have one, you can use a ceramic dish or a heavy pot with a lid.
What should I do if the sauce reduces too much in the oven?
You can add a few tablespoons of hot water directly to the pot during cooking if you notice that the liquid is evaporating too quickly.
Is it necessary to sear the meat before putting it in the oven?
It’s not required, but quickly searing it in the skillet helps create a light crust and adds extra flavor to the entire dish.
Nutritional Values
Estimate for one serving (out of 3):
Calories: approx. 400-450 kcal
Protein: 30-35 g
Fat: 18-22 g
Carbohydrates: 25-30 g
Fiber: 4-6 g
Values may vary depending on the amount of marrow and fat in the meat and how much sauce and vegetables are served per portion. The shank is hearty, providing a good amount of protein and vegetables.
Storage and Reheating
The dish can be stored in the refrigerator, covered, for up to 2 days. To reheat, place everything over low heat with a little sauce, or in the oven, still covered. I don't recommend keeping it longer as the meat can dry out and the vegetables may fall apart. Reheat only what you plan to consume in one meal.
I cleaned the vegetables and cut them into rounds (except for the garlic, which I added at the end). I sautéed them with a little oil and transferred them to the clay pot, where I would put them in the oven. I seasoned the beef shank, coated it in flour, and fried it with a little oil. Then I placed it in the pot over the vegetables. I added wine and water, covered it with a lid, and put it in the oven. Initially, I set the temperature to 200 degrees, and after it started to boil, I reduced it to 150 degrees. I cooked it for a long time at a low temperature. I let it cook for about 2 hours, after which I added the garlic, tomato juice, and bay leaf. I left it uncovered for another 30-40 minutes. The cooking time depends a lot on how tender the meat is. It can be served as is or alongside a preferred side dish. Enjoy your meal!
Ingredients: 2 thick slices of beef shank, 3 carrots, 1 kohlrabi, 1 small celery root, 2 stalks of celery, 1 onion, 3 cloves of garlic, 100 ml tomato juice, bay leaves, salt, lemon pepper, paprika, chili flakes, thyme, oil, 200 ml red wine, 100 ml water, flour
