From Francisco Gil's kitchen in Spain. 
Braised Beef Shank with Mushrooms
Week 1
Thanks to @ptega for the recipe
Open in Cookpad AppSteps
- 1
The day before, marinate the beef shank in the refrigerator with the brandy, water, garlic powder, oregano, cinnamon, and star anise.
- 2
After 24 hours, drain the meat and reserve the marinade.
- 3
Pat the beef shank dry with paper towels and cut into slices that are not too thick or too thin.
- 4
Season each piece with salt and pepper, then dredge in flour.
- 5
In a large enough skillet or pot, heat the olive oil and lightly sear both sides of each piece of meat.
- 6
Remove the meat and, in the same oil, sauté the onion, carrot, bell pepper, and tomato. Add a pinch of salt and stir occasionally.
- 7
Add the mushrooms and white wine, and let it reduce.
- 8
Once reduced, add the pieces of meat (do not stir), then pour in the reserved marinade.
- 9
Simmer the stew over low heat for at least one hour, allowing it to reduce. Adjust seasoning if needed.
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