Red oignons Beef shank
Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 3 Hours
The beef shank is, for many, the best piece of meat for stews. Some consider it the “filet mignon” of slow cooking. It is a tasty meat which the added flavor of a nice piece of bone. For those looking to feast inexpensively, this is an ideal choice.
In our recipe of the day, we combined the taste of the shank with the rich flavors of red onions, garlic, bay leaf, chili pepper and the unique wild pepper from Madagascar.
If we had to prepare the recipe for a more formal diner, we would not have used the beef stock but created the sauce by deglazing with red wine before adding a generous helping of good home made demi-glace.
Note: If you do not have wild pepper from Madagascar on hand, you can replace it with black pepper.
Piquín chilli can be replaced by a double amount of hot chili flakes. In both cases, the taste will be slightly less fragrant but still very acceptable.
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Beef shank – [1 1/2 lbs.] (679 g.)
Red Onions (large) – 
Olive oil – [3 tablespoons] (45 ml.)
Laurel leafs – 
wild Madagascar pepper (Voatsiperifery) – [1/2 teaspoon] (3 ml.)
Dried Piquin Chilli – [1/4 teaspoon] (1 ml.)
Garlic cloves – 
Beef consommé (10 oz can, 284ml) – 
Water – [1/2 cup] (125 ml.)
Salt & Pepper to taste
1- Heat the oven to 300F (160C).
2- Peel and slice onions into large slices.
3- Peel and thinly slice the garlic cloves.
4- In a dutch oven heat oil over high heat.
5- Salt and pepper generously the slice of shank then brown on both sides.
6- Remove the slice of shank and put it aside on a plate.
7- Crush the chili in the oil and then add half the sliced onions.
8- Add the bay leaves, wild peppers and garlic slices.
9- Add the slice of shank and then cover with remaining onions.
10- Pour the beef stock and the water in the pot.
11- Cover and cook in oven for a minimum of 3 hours.
12- Remove the bay leaves before serving.