SOUTH AMERICAN BEEF SHANK STEW
- 3 lbs bone-in beef shank, cut and trimmed to 1 1/2 inch pieces
- 1 large onion, 1/2 inch chop
- 3 caters, peeled and chopped
- 3-4 medium Red Potatoes, peeled and chopped into 1 inch pieces
- 2-3 springs fresh rosemary
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 4 tbsp tomato paste
- 2 bay leaves
- 4 tbsp canola oil
- 2 tbsp flour
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp dired oregano
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- Combine rub ingredients into small bowl.
- Once meat is prepared, toss meat with the rub. You will have to do this in batches.
- Preheat oven to 375F. Heat large cast iron casserole over medium heat. Add canola oil.
- Sear meat in batches until golden brown. Once they are finished, remove from the casserole and continue until all meat is done. This should take about 20 minutes.
- Add the vegetables to the pot once the meat is finished. Stir them around and sauté until the onions are soft and the potatoes should be starting to brown. This should take about 20 minutes.
- Add the minced garlic and cook until fragrant – this will only take about 1 minute.
- Add the wine and beef stock, along with the rosemary, bay leaves and tomato paste.
- Bring the pot to a continuous boil (it needs to keep boiling even after you stir it).
- Cover the post with foil and then put the lid on (this helps keep the moisture inside). Transfer to the oven and reduce the oven temperature to 350F and let cook for 2 hours.
- After about 2 hours, check on the stew. Make sure there is still liquid in the pot. If it looks a little low, you can add another cup of liquid (water/wine/stock).
- Continue to cook for another 30 minutes – 1 hour. Start checking it after 30-45 minute. By this time, the vegetables and meat should both be knife and fork tender.