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Beef Shank Sauce

Estimated time: 90 minutes

What you need:

• Beef Shank (1 piece)
• Olive oil
• Salt (to taste)
• Herbs de Provence (1 teaspoon)
• Harissa sauce/paste (3 tea spoons)
• Hot sauce (your favorite, to taste)
• Bacon (3 slices)
• Spring onions (1 to 2 stems)
• Champagne or Sparklingly Wine (1/2 cup)

Get to it:

• Cut the bacon in small pieces. The smallest, the better.
• On a small pan, fry the bacon in medium heat (never on high). This takes more time, but gives you better results for this dish. Bacon is done when a lot of fat is rendered on the pan, around 10 minutes. Take out of the heat and reserve.
• Cut the spring onions in small pieces.
• On a small pot, coat bottom with olive oil, add beef shank.
• Salt and add Herbs de Provence. cover and cook in medium heat (6 on electric) for 15 minutes.
• Turn the shank, cook the other side for 15 minutes.
• Add the Harissa, the bacon, the spring onions, and use the champagne to deglaze the bottom of the pot. Cover and cook in low heat (2 on electric) for another hour.
• Dish is done when the cartilage inside the bone melts and can be mixed with the sauce.
• Use as a sauce for your favorite pasta, a side with rice, or even on top of bread.

Tips:

• You can keep cooking this on low for hours. Will make for a tender beef.
• If you are in a hurry, just cut the cooked beef in small pieces.

Contact: web (at) ibias.net

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