This is a scrumptious, simple beef stew recipe that’s perfect for warming your after a long winter day.

My favorite cut of beef is perfect for this roast. This is boneless beef shank, which takes a long time to stew, but the resulting roast is perfect. The shank is one of the meatiest and most collagen-rich parts of the animal.

These chunks are great for goulash, thick winter soups, and stew. They are rich in connective tissue that breaks down into a silky texture when cooked slowly, making a wonderful gravy. The meat is tender and flavorful.

What to serve with the beef stew? Mashed potatoes, pasta with olive oil or butter (sprinkle with cheese if you like), and rice. I love eating it with pickles.

How to thicken beef stew? You can flour the meat before frying. Or when the stew is ready, fry a 1 tbsp of flour in 1 tbsp of butter, pour in half a cup of cold water and stir to avoid lumps. Pour the mixture into the stew. Cook 5 min. But boneless beef shank and vegetables makes a rich gravy.

INGREDIENTS (serves 5-6)

• 2.2 lbs (1 kg) beef shank (boneless)
• 2 stalks leek
• 3 carrots
• 4 celery stalks
• 2 big tomatoes 
• 3 cloves of garlic
• 1 glass (150 ml) dry red wine

• 2 tsp paprika
• ⅓ ground allspice
• 1 tso ground coriander
• 1 tsp ground black pepper
• ½ -1 tsp chili pepper flakes
• ⅓ tsp grated nutmeg
• 2 bay leaves
• 3-4 thyme sprigs
• 4-5 tbsp oil for frying

INSTRUCTIONS

You can find the video recipe of Beef stew in my Instagram. Let’s be friends!

1. Cut the meat into small pieces. Pour the frying oil into a heavy-bottomed pot or deep frying pan. Put the meat.
2. Add all the spices except herbs (coriander, ground black pepper, allspice, ground pepper, paprika, grated nutmeg, and chili) to the meat and fry everything together.
3. Cut the leek lengthwise and chop coarsely. Cut the carrots into thick slices or circles. Coarsely chop the celery and add it, along with the carrots, leek, and finely chopped garlic, to the meat.
4. Continue frying, then pour in the wine, add the diced tomatoes, thyme, and bay leaves.
5. Simmer over a very low heat until the meat is tender (this will take about 2 hours).

If, despite the warnings, you were not cooking on a very low heat and you did not get enough gravy, add just a little water.

6. Salt and add sprigs of parsley 10 minutes before readiness. Serve with mashed potatoes, rice, or pasta.

UKRAINIAN HOME COOKING
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Ossobuco or osso buco – this is a cozy autumn and winter dish. Beef knuckle is the cheapest, most flavorful, and underrated part of the cow. The meat is tough, but stewing makes it tender by releasing a lot of collagen from the tendons. Don’t forget to eat the marrow from the center of the bone. Lightly salt it and put it on a piece of bread.

What to serve with osso bucco? Risotto, mashed potatoes, couscous, or polenta are ideal as a side dish. Serve with pickles, like pickled hot peppers, tomatoes, or cucumbers.

What kind of meat is in osso buco? Traditionally, osso buco is made with beef. But you can use veal, pork, lamb, or turkey.

What to drink with osso bucco? What You can wash it down with tomato juice, a Bloody Mary, hearty red wine, or unfiltered beer.

How to cook osso buco? Traditionally, the knuckle slices are rolled in flour and then fried. I don’t like adding extra unhealthy calories to a dish unless it makes sense. So we just fry the slices in oil and then stew until soft, along with the vegetables and spices.

You can prepare this dish in a cauldron over a fire outdoors for a large number of people. And serve with wheat porridge.

Braised Cross-cut Beef Shank with Carrots and Onions – Osso Buco

Recipe

INGREDIENTS (serves 2)

• 1 kg cross-cut beef or veal shank – osso buco (2-3 slices)
• 2 carrots (250 g)
• 4 onions (350 g)
• 1 head of garlic

• 3 bay leaves
• 1 sprig of rosemary
• 8 allspice peppercorns
• 1 tsp coriander seeds
• 1 tsp ground black pepper
• 1 tsp salt
• 1 hot chili pepper or jalapeno
• 3 tbsp vegetable oil

INSTRUCTIONS

1. Heat the vegetable oil in a deep, thick-sided saucepan. Fry the beef slices on both sides until brown. Remove the meat and set it aside.
2. Coarsely chop the onion into feathers and the carrots into thick rounds.
3. Peel the garlic cloves and crush them with the flat side of a knife.
4. Put the onions and carrots in the saucepan and sauté for about 7-10 minutes. Add the garlic and sauté for another 2-3 minutes. Add 300 milliliters of water and return the meat to the pot. Add rosemary, allspice, coriander, and bay leaf. Reduce the heat to low.
5. Stew for half an hour, turn the meat over, and add salt. Gently turn the pieces of meat every half hour and cook until the meat is soft. The meat should easily detach from the bone. At the end, add black pepper and the chopped hot peppers.

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Of course, the best way to cook lamb ribs is over an open fire to get a smoky flavor. But this method also works wonderfully. This is a recipe for well-cooked lamb without blood. Since our recipe is Greek, it is worth noting that in taverns, most often you are served well-done lamb.

If you are adding potatoes to the same pan as the lamb, be warned that they will not turn out as crispy as if you were baking them separately. But it’s really worth it, because they soak up all the juices and flavors of the lamb. So sacrifice the crust for extra flavor.

Ok, How to cook Lamb Ribs Greek style?

Baked Lamb Ribs in Greek Style

How to bake lamb ribs in the oven

Recipe

INGREDIENTS (serves 2)

• 4 big lamb ribs
• 4 potatoes
• 1 tbsp oil

For the marinade:

• ½ onion 80 g
• 7-8 cherry tomatoes
• 2 sprigs of rosemary
• 2 pinches of black pepper
• 1 tbsp olive oil
• 1.5 tsp whole grain mustard
• ⅓ tsp salt

INSTRUCTIONS

1. Slice the onion into feathers. Cut the cherry tomatoes into halves.
2. In a In a food container, mix all the ingredients for the marinade. Spread over the ribs, mix well with your hands, cover with a lid or cling wrap and leave at room temperature for at least 2 hours.

3. Preheat the oven to 220°C / 425°F. If possible, use convection mode, with the top and bottom heating.
4. Wash the potatoes and cut them into small pieces. Put them in a baking dish. Add a pinch of salt and vegetable oil. Stir to distribute the oil and place in the oven for 20 minutes.
5. Increase the temperature to 240°C / 475°F . Add the lamb ribs with onions and tomatoes. Distribute the vegetables and meat evenly. Bake for 10 minutes on one side, flip, and cook for another 15 minutes.

It’s good to eat together.…

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