Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.

Recipe Summary

10 mins
1 hr 50 mins
2 hrs
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

520 calories; protein 36.8g; carbohydrates 32.7g; fat 28.9g; cholesterol 79.2mg; sodium 1931.1mg. Full Nutrition