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Beef Shank with Marsala


Beef shank with marsala tastes amazing when served with crusty bread.

Prep Time: 45M

Cooking Time: 1H30M

Serves: Serves 8


  • 31/2lb (1.6kg) beef shank, cut into bite-size pieces
  • all-purpose flour, to dust
  • sea salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 2 red onions, roughly chopped
  • 4 carrots, roughly chopped
  • 11/4 cups Marsala
  • 7oz (200g) Puy lentils, rinsed and picked over
  • 5 cups hot vegetable stock
  • 2 bay leaves
Beef Shank with Marsala photo

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  1. Preheat the oven to 350°F (180°C). Dust the meat with a little flour, then season with sea salt and black pepper. Heat half the oil in a large cast-iron casserole, add the meat, and cook over medium heat, stirring often, for 10 minutes or until browned on all sides. Remove with a slotted spoon and set aside.
  2. Heat the remaining oil in the casserole, add the onions, and cook over low heat for 6-8 minutes or until soft. Stir in the carrots and cook for 5 minutes. Return the meat to the pan, pour in the Marsala, and let it bubble for a few minutes while the alcohol evaporates. Stir in the lentils, add the stock, and bring to a boil. Season with salt and black pepper, then add the bay leaves. Cover with a lid and put in the oven to cook for 11/2 hours. Check occasionally and add a little hot water if it looks dry.
  3. Let cool completely, then transfer to a freezer-proof container, making sure the meat is submerged in the stock. Seal and freeze for up to 3 months.
  4. To serve, defrost overnight in the refrigerator, then transfer to a large pot and cover with a little hot water. Heat very gently for 15-20 minutes or until piping hot. Serve with crusty bread.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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