Start by buying a few pounds of beef shank. Altan explains that the cut refers to the animal’s front leg, which she describes as “pretty tough,” noting that it is “often used to make ground beef.” Your patience will be rewarded when she adds, “Once it’s braised in the oven, you’re left with tender meat from the bones.”
Next, use salt and pepper to season the dish. Measure 1 cup of loosely packed flour and ¼ cup of olive oil to coat and cook the meat. Most of the prep time involves dicing an onion, carrots, celery (with stems and leaves), and a few cloves of garlic. Finally, use dried oregano, beef stock, crushed tomatoes and freshly chopped parsley for decoration.