A savory, nutrient packed beef shank stew cooked with carrots and onion in a cast iron skillet. Cooked in our Tachbisha™ Marinade sauce for an easy and quick base.
Beef Shank Stew
2 hours 5 minutes
3lbs beef shanks, cut into 3-4" pieces
1 small red onion, sliced into rings
Tachbisha® All-Purpose Marinade
2 medium carrots, chopped
2 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt
4-5 bay leaves
Preheat the oven to 325°. Heat a cast iron skillet on medium-high heat.
Heat the olive oil in the cast iron skillet. When the oil is hot, place the beef shanks in the skillet and brown the shanks well on both sides using a pair of tongs, about 6-8 minutes. Transfer the seared beef shanks to a large oven safe pan and set aside.
In the same skillet, add the carrots and onions and stir for a couple of minutes. Add the bottle of Tachbisha® Marinade, salt, and black and pepper. Stir well and turn off the heat.
Pour the sauce over the beef shanks and place the bay leaves on top.
Cover the pan and seal well with aluminum foil. Cook for 2-2 1/2 hours until the meat is tender and falling off the bone.