1 cup white wine, dry
1/3 cup bacon bits
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon black pepper
2 kg beef shank, cut into pieces
2 liters water
4 sprigs fresh parsley, chopped
3 cloves garlic, minced
2 medium-sized carrots, peeled and grated
1 large onion, chopped
1 cup white wine, dry
1/3 cup bacon bits
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon black pepper
2 kg beef shank, cut into pieces
2 liters water
4 sprigs fresh parsley, chopped
3 cloves garlic, minced
2 medium-sized carrots, peeled and grated
1 large onion, chopped
In a large Dutch oven, heat the olive oil over high heat
Add the bacon bits and cook for 3 minutes or until lightly browned
Add the beef shank pieces and, stirring constantly, cook for 10 minutes or until nicely browned
Add the white wine, stir well, and cook for 8 minutes or until the wine has slightly evaporated
Add the onion, garlic, carrots, and parsley and simmer for 10 minutes or until they are tender
Season with salt and black pepper
Add the water, cover, and cook over medium heat for 1 hour and 30 minutes or until the meat is fall-apart tender
Transfer to a serving dish and serve.
