Prep Time
10 min
Cook Time
3 hours
Serves
4 people
Ingredients
• Rimba's Dirty Glam spice blends
• 2 beef shanks (about 1.2–1.5 kg)
• 2 tbsp olive oil
• Beef stock
• Braised endives, mashed potatoes or crusty bread for serving
Steps
1. Marinate
Generously coat both sides of the beef shanks with Dirty Glam. Drizzle with olive oil and massage the seasoning into the meat until evenly coated.
Cover and refrigerate for 3 hours to allow the flavours to develop.
2. Sear
Remove the beef from the refrigerator 20 minutes before cooking. Heat a Dutch oven or casserole pot over medium-high heat and sear the beef on all sides until golden brown.
This caramelization adds richness to the final braise.
3. Slow Braise
Pour enough beef stock into the pot to partially cover the beef. Cover with a lid and transfer to a preheated oven at 150°C (300°F).
Cook for 3 hours, allowing the meat to become fork tender.
4. Serve
Carefully remove the beef from the pot and spoon over the rich braising juices.
Serve alongside braised endives, creamy smashed potatoes or rustic bread to soak up every last drop!
Bon appétit!
Elevate simple cooking with character