Ingredients
Check off ingredients as you go
Serves 4-6
- 1.5 kg (3.3 lb) beef shank, cut into slices or large chunks
- 1 marrow bone
- 4 large onions, thinly sliced
- 4-5 cloves garlic, crushed
- 800 g (28 oz) crushed tomatoes (such as Mutti)
- 1 Tbsp tomato paste
- 1 glass (200 ml / ¾ cup + 1 Tbsp) water
- 3 Tbsp olive oil
- 1 bay leaf
- 1 Tbsp sweet paprika
- 1 pinch cumin (optional)
- 1 tsp sugar or silan (date syrup)
- Salt, pepper
In a large Dutch oven or ovenproof pot, heat the oil. Sear the shank on all sides. Remove and set aside on a plate. In the same pot, add the onions and a pinch of salt.
Cook over medium heat for about 15 minutes until very soft (cover the pot so they sweat without needing to add more oil). Add the garlic, tomato paste, paprika and cumin. Cook for 2-3 minutes to lightly toast the spices. Add the marrow bone, tomatoes, sugar (or silan), bay leaf and a glass of water. Return the shank to the pot and season generously with pepper. The sauce should come just level with the meat.
Cover with a sheet of parchment paper, then with the lid, and bake in an oven preheated to 150°C (300°F) for 3½ to 4 hours. Check for doneness: the meat should be meltingly tender and the sauce thick, glossy and coating. When it comes out of the oven, finish with a drizzle of olive oil. Serve with a good challah, rice or mashed potatoes.