Braised Beef Shank with Mushy Peas
- Prenatal pick
- Kid-friendly
- Easy recipes
Ingredients
- 1 lb (500 g) bone-in beef shank
- 1/2 tsp (2 mL) each salt and pepper
- 2 tbsp (30 mL) vegetable oil
- 1 onion, diced
- 1/2 tsp (2 mL) turmeric powder
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) each ground cardamom, coriander and nutmeg
- Pinch each ground cardamom, cinnamon and cloves
- 1 each carrot and celery stalk, diced
- 1 clove garlic, minced
- 1-1/2 cups (375 mL) yellow split peas
- 1 tbsp (15 mL) tomato paste
Preparation
Sprinkle beef all over with half each of the salt and pepper. In shallow ovenproof Dutch oven, heat half of the oil over medium-high heat; brown beef on both sides, about 10 minutes. Transfer to plate; set aside.
Reduce heat to medium; add remaining oil. Add onion; fry, stirring occasionally, until browned, about 10 minutes. Stir in turmeric, cayenne, cardamom, coriander, nutmeg, allspice, cinnamon, cloves, and remaining salt and pepper; cook, stirring, for 1 minute. Add carrot, celery and garlic; cook until softened, about 5 minutes. Stir in peas, tomato paste and 3 cups (750 mL) water.
Return beef and any accumulated juices to pot; bring to boil. Cover and bake in 325F (160C) oven, stirring occasionally and checking if more water is necessary, until peas are mushy and beef is tender, about 2-1/2 hours. Remove beef and cut into chunks; return to pot.
Makes 4 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...