2 tablespoons of olive oil
1/3 cup of smoked bacon, diced (55 g)
1 beef shank, cut into pieces (2 kg)
1 cup of dry white wine (240 ml)
1 large onion, chopped (150 g)
3 cloves of garlic, minced
2 medium carrots, peeled and chopped (240 g)
4 sprigs of fresh parsley, chopped
1 tablespoon of salt
1/2 teaspoon of black pepper
2 liters of water
2 tablespoons of olive oil
1/3 cup of smoked bacon, diced (55 g)
1 beef shank, cut into pieces (2 kg)
1 cup of dry white wine (240 ml)
1 large onion, chopped (150 g)
3 cloves of garlic, minced
2 medium carrots, peeled and chopped (240 g)
4 sprigs of fresh parsley, chopped
1 tablespoon of salt
1/2 teaspoon of black pepper
2 liters of water
In a large Dutch oven, heat the olive oil over high heat
Add the smoked bacon and cook until lightly browned, about 3 minutes
Add the beef shank pieces and cook, stirring occasionally, until browned, about 10 minutes
Add the white wine, stir to combine, and let it simmer for about 8 minutes
Add the onion, garlic, carrots, and parsley
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes
Season with salt and black pepper
Add the water, cover, reduce heat to medium-low, and cook until the beef is tender, about 1 hour and 30 minutes
Transfer to a serving dish and serve immediately
961 calories per serving
