Beef Shank Stew

Embark on a culinary journey with this traditional Kurdish Beef Shank Stew, lovingly infused with aromatic spices and tender vegetables. This hearty dish is perfect for a cozy family dinner, offering rich flavors and a meltingly tender texture that truly satisfies. Let's dive into this comforting stew that will surely warm your heart and home.

Ingredients

🥩 3 beef shanks (or lamb shanks, for a different flavor)
🧅 1 large onion
🌶️ 1 green bell pepper
🧄 4 cloves of garlic
🥔 4 potatoes
🫒 2 cups beef stock
🌶️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon crushed red pepper
🌱 1/2 teaspoon turmeric
🌿 1 teaspoon cumin
🍛 1 teaspoon curry powder
🧂 1/2 tablespoon salt
🍋 1/2 lemon (for cleaning the meat)
🧂 Coarse salt (for cleaning the meat)
🛢️ Some oil for browning

Instructions

1- Prepare the Beef Shanks:

Clean the beef shanks by rubbing them with coarse salt and lemon juice. Rinse thoroughly, pat dry, and set aside.

2- Brown the Shanks:

Heat some oil in a large pot. Brown the beef shanks on both sides until they have a nice color. This should take a few minutes per side. Remove and set aside.

3- Sauté the Aromatics:

In the same pot, add the chopped onion and minced garlic. Sauté for about a minute until they get a nice color. Remove and set aside.

4- Assembly:

Place the browned shanks at the bottom of a clay pot or heavy oven-proof pot. Surround them with the potatoes (peeled and cubed), sautéed onion and garlic, and chopped green bell pepper.

5- Prepare the Stock:

In a bowl, mix the beef stock with black pepper, crushed red pepper, turmeric, cumin, curry powder, and salt. Pour this mixture over the beef and vegetables in the pot, ensuring everything is well covered.

6- Cooking:

Preheat your oven to 350°F (175°C). Cover the pot with a lid or aluminum foil and place it in the oven. Cook for about 3 hours until the meat is tender.

7- Serve:

Carefully remove from the oven and let it sit for a few minutes before serving. The stew should be tender and full of flavor.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Calories: Approximately 400 per serving (varies based on portion size and ingredients)
Proteins: 25g per serving
Fats: 15g per serving
Carbohydrates: 30g per serving
Equipment: Large pot, Clay pot or oven-proof pot, Knife, Cutting board