Ingredients
- 2 tablespoons olive oil.
- 1.8 kg (4 lb) beef shanks.
- 4 heads garlic, cloves removed, peeled and crushed.
- 1 onion, peeled and finely chopped.
- 3 celery stalks, diced.
- 3 carrots, peeled and diced.
- 1 orange, juice and finely grated zest.
- 2 bay leaves.
- 750 ml (251/2 fl oz/3 cups) water.
- 2 tablespoons basil leaves, finely sliced.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Warm the olive oil in the bottom of an enamelled cast-iron pot with a lid over a medium heat. Brown the beef shanks for about 6 minutes on all sides. Remove the beef from the pan and add the garlic, onion, celery and carrots. Saute them for about 4 minutes, or until fragrant.
3. Reduce the heat to medium-low, then return the beef to the pan. Stir in the orange juice and zest. Drop in the bay leaves and add the water.
4. Cover the pot, transfer to the oven and bake for about 3 1/2 hours, until the meat is completely tender.
5. Remove the bay leaves, sprinkle over the basil, and serve warm.
Ingredients
- 2 tablespoons olive oil.
- 1.8 kg (4 lb) beef shanks.
- 4 heads garlic, cloves removed, peeled and crushed.
- 1 onion, peeled and finely chopped.
- 3 celery stalks, diced.
- 3 carrots, peeled and diced.
- 1 orange, juice and finely grated zest.
- 2 bay leaves.
- 750 ml (251/2 fl oz/3 cups) water.
- 2 tablespoons basil leaves, finely sliced.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
2. Warm the olive oil in the bottom of an enamelled cast-iron pot with a lid over a medium heat. Brown the beef shanks for about 6 minutes on all sides. Remove the beef from the pan and add the garlic, onion, celery and carrots. Saute them for about 4 minutes, or until fragrant.
3. Reduce the heat to medium-low, then return the beef to the pan. Stir in the orange juice and zest. Drop in the bay leaves and add the water.
4. Cover the pot, transfer to the oven and bake for about 3 1/2 hours, until the meat is completely tender.
5. Remove the bay leaves, sprinkle over the basil, and serve warm.