You will need the following:
- Beef or veal shank.
- beans - about half a glass. It is possible more.
- A couple of carrots.
- A handful of other mushrooms.
- some dried forest mushrooms.
- a pair of bulbs.
- garlic, 3-4 teeth.
- Tomatoes in their own juice - half a pot.
- fresh parsley.
- thyme, black pepper, salt.
How to cook: - Soak the beans in cold water. Leave for 6-8 hours. Dried mushrooms pour boiling water (literally a quarter cup) and set aside for an hour or two. Then cut the mushrooms.
- If the shank is caught with bone-bone removed. Open the meat, season with grinded black pepper, dry thyme. Season from the heart. Top with garlic cloves. Salt.
- Tie with string or culinary twine. So that does not get into the frying pan.
- Preheat a spoonful of other oil and fry the meat from all sides to a ruddy color.
- It's time to warm up the oven. 190C will be enough.
- Cut the onions and carrots into cubes. Do not be tiny. I cut the mushrooms somewhere in half, and the small ones left as is.
- Pass the onions and carrots for 5-7 minutes on medium heat. Add the mushrooms (fresh and soaked) and cook for another couple of minutes.
- Put everything in a suitable shape for baking. (Not forgetting the beans) I just have a suitable clay shape with a lid. Top pour tomatoes with the juice proper (I just crushed tomatoes with a fork) and liquid from mushrooms. Top a pair of crushed cloves of garlic, a couple of twigs of parsley and thyme. Salt .. Cover and remove to the oven for 3 hours. (if the beef got old, then extend the cooking time yet).
