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Ingredients2 h servings 520 cals
Original recipe yields 2 servings
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
- Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.
- Cook's Notes:
- Substitute 4 fresh tomatoes - blanched, peeled and diced - for the canned tomatoes if desired.
- Towards the end, you can add your favorite vegetable to the pot (I like spinach with this, although it does get soggy).
Per Serving: 520 calories; 28.9 g fat; 32.7 g carbohydrates; 36.8 g protein; 79 mg cholesterol; 1931 mg sodium. Full nutrition
ReviewsRead all reviews 2
Dinner tonight for the family, and this meal hit the spot. So savory and tasty over pasta and for my gluten-free daughter-in-law, over rice. Either way it worked. I added a few more vegetables ...