Stewed beef shank


  • 1 beef shank (about 600 g)
  • 1 clove of garlic
  • 10 onions
  • 1 bay leaf
  • 1 cup of red wine
  • 1 cup of beef broth
  • 50 milliliters cream
  • coarsely ground pepper
  • salt
  • ghee for frying

Preparation method (receipt)

Cut along the peeled clove of garlic in half, rub shank on both sides with salt and black pepper rub. Melt the butter in a roasting pan and fry the shank, to take out. Fry the whole peeled onions until golden brown. Return the meat, put a bay leaf, pour the wine and broth and simmer over low heat for 2 hours in the lid. Pour the cream, stir, and season to taste.

beef garlic onion bay leaves red wine beef broth cream pepper salt melted butter