Beef Shank Stew

Ingredients:

• 1.5kg Our Cow Grass Fed Beef Shank
• Olive oil
• Salt and pepper 
• 1 brown onion, diced
• 2 large carrots, diced 
• 3 celery sticks, diced 
• 1 tbsp garlic paste 
• 2 heaped tbsp tomato paste
• 1 cup red wine
• 2 ½ cups beef stock 
• 3 rosemary sprigs
• 10 thyme sprigs 
• 2 bay leaves 

Mashed potato:

• 1 kg white potatoes, peeled and cubed
• Salt
• ½ cup milk 
• 80g butter, cubed

Cooking instructions:

1. Pat the shank slices dry and season generously with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the shanks until browned on all sides (about 3-4 minutes per side). Remove and set aside.
2. Add the onion, carrot, and celery to the pot. Cook for 5 minutes or until soft. Add the garlic and tomato paste, mix, and cook for 1 minute. 
3. Pour in the red wine to deglaze the pot, allowing it to simmer and reduce slightly. 
4. Return the beef shank to the pot and add the beef stock and herbs. Tie the rosemary and thyme together with kitchen twine to create a herb bundle for easy removal later.
5. Cover and bring to the boil. Reduce to a simmer and let cook for 3 ½ hours or until meat is tender and falling off the bone. 
6. About 30 minutes before the stew is ready, place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, reduce to a simmer and cook for 15 minutes, or until fork-tender.
7. Drain the potatoes well, then return them to the saucepan. Add the butter and milk, then mash until smooth and creamy. Season with salt to taste.
8. Remove the herb bundle and bay leaves from the stew. Remove the beef shank from the pot, remove all the meat from the bone, and discard the bone. Gently stir the meat back through the sauce. Taste and season with additional salt and pepper if needed.
9. Serve the beef shank stew over a generous spoonful of creamy mashed potato. 
10. Enjoy!