Middle Eastern Style Beef Shank Stew
A delicious, tender stew made with individual beef shank portions cooked in the oven, on the hob or in a slow cooker. Flavours include authentic Middle Eastern ingredients such as cumin, Morrocan spices, chick peas and freshly chopped mint.
Prep Time: 25 mins
Cook Time: 3 hours
- 4 x 150g beef shank portions
- 30ml/2tbsp plain flour
- Salt and freshly milled black pepper
- 15ml/1tbsp ground cumin
- 30ml/2tbsp Moroccan spices, e.g. Ras El Hanout (available in the spice aisle at larger supermarkets)
- 45ml/3tbsp rapeseed or olive oil
- 2 medium onions, peeled and finely sliced
- 2 large garlic cloves, peeled and finely chopped or crushed
- 600ml/1pint good, hot beef stock
- 1 x 400g can chick peas, drained
- To Garnish:
- 30ml/2tbsp freshly chopped mint
- Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef in the seasoned flour to coat.
- Preheat the oven to Gas mark 3, 170°C, 325°F.
- Heat 30ml/2tbsp oil in a large non-stick frying pan and brown the beef all over. Transfer to a 1.7L/3pint flame/heatproof casserole dish.
- In the same frying pan heat the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole dish.
- Add the stock, transfer the oven and cook for 2½ -3 hours, or until the beef is tender.
- 15 minutes before the end of the cooking time add the chick peas and return to the oven for the remaining cooking time.
- Remove the elasticated meat bands from the meat, garnish the stew with the mint and serve with steamed couscous, rice or mash.