Here is a great one from Pat, across the pond
For a very Large Pot.
5 ld of cubed Steak with some fat on it.
Loads of carrots and tons of onions
10 oxo (stock) cubes at least
1 half of a swede (rutabaga) cubed
4 turnips sliced
4 parsnips sliced
Water to come to close to the top of the pot.
Boil then simmer for 6 hour and add water every now and then to take back to top of pot and add one or two more oxos.
Wonderful winter food with fresh bread or dumplins.
Braised Veal or Beef Shank
2 nice sized meaty Veal or Beef Shanks
½ cup flour
2 TBS Light olive oil
½ diced yellow onion
4 finely chopped garlic cloves
1 TBS lemon zest
4 Bay leaves
1 TBS Tomato Paste
1 15 oz can beef stock
Preheat oven to 275 degrees
I just use a medium copper or stainless steel sauce pan for this. I don’t think it will work as well with non stick, you need the goodies in the pan from the browning
Mix the salt and pepper with the flour. Coat the shanks with the mix.
Heat the oil - brown the shanks
Add the onions and saute until translucent
Add the garlic and saute but to not brown
Remove the shanks and add the lemon zest, bay leaves, tomato paste and beef stock to the pan. Heat and stir until thoroughly combined. Add the shank back in and mix well, making sure they are covered well with the liquid mixture. Put on the cover and put in the oven. Cook for 3 hours at the low heat. Just leave them alone, they won’t burn I promise.
These are best served on polenta, work well on rice or potatoes, or alone if you are low carbing it.