Name: Balsamic and port beef shanks
Cook time: 500 min
Total time: 500 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.8 kilogram piece beef shank, cut into 6 pieces; 1 red onion (300g), sliced thickly; 1 stalk celery (150g), trimmed, sliced thickly; 1/2 cup (125ml) beef stock; 1/2 cup (125ml) port; 1/4 cup (60ml) balsamic vinegar; 400 gram canned diced tomatoes; 2 sprigs fresh thyme; 1 tablespoon light brown sugar; 1/3 cup coarsely chopped fresh basil; 2 teaspoon finely grated lemon rind; 1/2 cup (60g) seeded black olives

Ingredients

1 tablespoon olive oil

1.8 kilogram piece beef shank, cut into 6 pieces

1 red onion (300g), sliced thickly

1 stalk celery (150g), trimmed, sliced thickly

1/2 cup (125ml) beef stock

1/2 cup (125ml) port

1/4 cup (60ml) balsamic vinegar

400 gram canned diced tomatoes

2 sprigs fresh thyme

1 tablespoon light brown sugar

1/3 cup coarsely chopped fresh basil

2 teaspoon finely grated lemon rind

1/2 cup (60g) seeded black olives

Method

1.Heat oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Add onion, celery, stock, port, vinegar, undrained tomatoes, thyme and sugar to slow cooker; cook, covered, on low, 8 hours.

2.Stir in basil, rind and olives; season to taste.

3.Serve beef with sauce.

Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead of port. serving suggestion Serve shanks with risotto, mashed potato or soft polenta.
Note

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Ingredients

Method

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