I had to wait to make this until the stock I made earlier was ready. This recipe is very simple and I've made it for tomorrow night's supper. Hopefully the taste will continue to deepen overnight, fingers crossed (though it tastes and smells lovely now).
Beef shanks centre-cut (1 per person)
2 cups of beef stock
4 whole garlics - cut them in half widthways to make 8 halves
2 carrots (I forgot to buy some so did without!)
2 sticks of celery cut on the diagonal
Olive oil
1 medium onion - chopped
4 sprigs of thyme
Sea salt and pepper
Heat 2 tablespoons of oil in a heavy-bottomed casserole or pan. Take your beef shanks, dip them in flour and put into the casserole. Brown them for about 5 or 6 mins on both sides.
Keeping the heat on high, take your garlic halves and place them face-down around the shanks.
Pour in the beef stock.
Add the celery, onion and carrots.
Add a generous helping of sea salt and pepper to taste. Bring to the boil.
Once boiling, reduce the heat to simmer and add the sprigs of thyme. Cover and put in the oven at 350 degs F for two and a half to three hours. At one hour check there is sufficient liquid in the casserole - add more stock if it's too dry. There should be about 1.5 to 2 inches of liquid in the dish at all times.
When it's ready, the garlic is soft and pulpy, and the meat falls off the bone - you can eat this with just a fork the meat is so tender. An option is to separate the meat and vegetables from the liquid (put it to one side and keep warm) and heat up the liquid left in the casserole. Do this over a medium heat - scrape the bits off the base and stir well. Squeeze the juice of 1 lemon into the pan - do a little at a time and keep going until you've reached your personal level of taste. Some like it more lemony than others. Pour this sauce over the meat and vegetables, and you're read to serve the loveliness that is your garlic braised beef!
I shall serve it with a side but I haven't decided what yet...I have 24hrs to think about it!
