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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: gracie898
Servings: 4
5 pounds beef shank, whole or sliced
2 tablespoons olive oil
6 cloves garlic, chopped
1 large yellow onion, rough chopped
½ teaspoon dried thyme
½ teaspoon dried oregano
1 quart canned diced tomatoes
1½ quart beef broth
2 tablespoons tomato paste
1 dash Worcestershire sauce
fresh ground black pepper
½ cup sliced green olives
½ cup pitted kalamata olives, chopped
Trim the tough membrane from around the beef shank.
Heat the olive oil in a wide, deep skillet and sear the shank over high heat until brown on all sides. Set aside.
Add the garlic and onion to the skillet and sauté briefly until soft and beginning to turn golden. Add the herbs and return the shank to the pan or at this point transfer to a crock pot heated to high, or a large covered oven roasting pan. Pour in the rest of the ingredients, mix lightly, cover tightly and braise for 5 hours or until the meat is very tender and falling off the bone. (For sliced shank, 1½ to 2 hours is sufficient.) Uncover and skim fat.
If necessary, cook for 15 to 30 minutes over medium heat to further reduce the sauce. Bring to the table on a large platter. Serve with soft or fried polenta.