Middle Eastern Style Beef Shank Stew


4 x 150g beef shank portions

30ml/2tbsp plain flour

Salt and freshly milled black pepper

15ml/1tbsp Moroccan spices,eg Ras El Hanout(available in the spice aisle at larger supermarkets)

45ml/3tbsp rapeseed or olive oil

2 medium onions, peeled and finely sliced

2 large garlic cloves, peeled and finely chopped or crushed

600ml/1pint good, hot beef stock

1 x 400g can chick peas, drained

To Garnish:

30ml/2tbsp freshly chopped mint


1 Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef in the seasoned flour to coat.

2 Preheat the oven to Gas mark 3, 170°C, 325°F.

3 Heat 30ml/2tbsp oil in a large non-stick frying pan and brown the beef all over. Transfer to a 1.7L/3 pint flame/heatproof casserole dish.

4 In the same frying pan heat the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole dish.

5 Add the stock, transfer to the oven and cook for 2½ – 3 hours or until the beef is tender.

6 15 minutes before the end of the cooking time, add the chick peas and return to the oven for the remaining cooking time.

7 Remove the elasticated meat bands, garnish the stew with the mint and serve with steamed couscous, rice or mash.

Tips: Alternatively, cook the stew on the hob over a low heat for 2½-3hours, stirring occasionally.



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