Ingredients:
- 500g beef shank
- 2 tablespoon melted butter
- 4 cloves chopped garlic
- 1/4 cup tomato sauce
- 1 chopped onion
- 1 tablespoon lemon juice
- 1 teaspoon chopped basil
- 1 fresh thyme
- 1 teaspoon crushed oregano leaves
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 chopped carrots
- 2 chopped potatoes
- 3 sticks of celery
- 50g cilantro
Procedure:
- Preheat the oven to 350°F.
- Coat beef shank with melted butter.
- In a pan, add melted butter, garlic and beef shank. Baked for 15 minutes.
- Remove the shank from the oven and transfer in a stock pot. Add water, tomato sauce, onion, lemon juice, basil, thyme and oregano leaves.
- Bring to a boil then add chilli powder and cumin. Let it simmer for 2 hours. Add water as needed.
- After cooking for 2 hours, add chopped carrots, chopped potatoes and celery. Let it boil for 30 minutes or until vegetables are tender. Top with cilantro before serving.
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