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Recipe by: Suzette Montinola
Ingredients: serve 10
2 to 3 kilos beef shanks, cut into serving pieces
Enough flour, for coating meat
2 to 3 tablespoons butter
4 tomatoes, peeled, seeded and diced
2 tablespoon chopped parsley, plus additional, for topping
6 cups seasoned beef stock
1 bottle (750ml) white wine grated lemon rind
Coat the meat pieces in flour, paying particular attention to putting flour on the bone where the marrow is to ensure that this does not ooze cut during cooking.
In a large pan, melt butter, brown meat pieces on all sides.
Arrange meat pieces in a large casserole. Add diced tomatoes and chopped parsley. Pour in the beef stock and white wine.
Cover the casserole and simmer the mixture slowly until the meat is tender, about 2 hours. When meat pieces are tender, remove meat and reduce the sauce by boiling until it thickens.
Arrange shank slices on a platter. Top with the sauce, additional chopped parsley and grated lemon rind. Serve.
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