Ingredients:
- 2 beef shanks
- 4 large carrots
- 4 medium potatoes
- 1 large onion
- 2 cloves of garlic
- 1 bunch of fresh parsley
- 1 bay leaf
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1.5 liters of beef broth
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Season the beef shanks with salt and pepper and brown them on all sides. Remove the shanks from the pot and set them aside.
- In the same pot, add the chopped onion and garlic, and sauté until they are translucent.
- Add the beef shanks back into the pot along with the beef broth and bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 1.5 hours.
- Peel and chop the carrots and potatoes into bite-sized pieces. Add them to the pot and continue to simmer for another 30 minutes, or until the vegetables and meat are tender.
- Chop the fresh parsley and add it to the pot just before serving. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with additional fresh parsley if desired.
Nutrition Information (per serving, based on 6 servings):
- Calories: 350
- Protein: 28g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 600mg
- Vitamin A: 120% of the Daily Value (DV)
- Vitamin C: 30% of the DV
- Iron: 20% of the DV
- Calcium: 6% of the DV
This beef shank stew is not only delicious but also nutritious. The beef shanks provide a good source of protein and iron, the carrots are rich in vitamin A, and the potatoes contribute to your daily carbohydrate intake. Fresh parsley adds a burst of flavor and a dose of vitamin C. Enjoy this comforting dish, perfect for any time of the year!