Beef Shank Stew with Potatoes, Carrots and Celery Served with Polenta!

What’s in your pot cooking today? Mine was this amazing beef shank stew with lots of potatoes, carrots and celery, served with polenta! I don't know about you but I love shanks, legs, ribs or meats around bones because they are always the tastiest and tenderest portions! This shank stew was set to cook in VitaClay for 2-3 hours. Yum!

     

Ingredients:

• 2 pounds trimmed beef shanks, cut 2 inches thick
• Kosher salt
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 onion, cut into 1/2-inch dice
• 2 celery ribs, cut into 1/2-inch dice
• 4-6 pearl potatoes (optional: potatoes tenderize the meat)
• 2 carrots, cut into 1/2-inch dice
• 1 cup dry red wine
• 3 cups crushed tomatoes
• 1 cup broth or water
• Cooked polenta or pasta, for serving

Directions:

1. On a medium-size saucepan, add olive oil then sauté the onion. Brown the meat then transfer to your Clay pot.
2. Add the rest of the ingredients in your Clay pot.
3. Set on stew to cook for 2-3 hours.

Note: if you have stockpot, VM7800-5, use slow setting to cook for 2 hours only with adding 2 extra cups clear liquidity water.