Beef shank with Marsala

ServeS 8

Ingredients:

3½lb (1.6kg) beef shank, cut into bite-sized pieces

all-purpose flour, to dust

sea salt and freshly ground black pepper

3 tbsp olive oil

2 red onions, roughly chopped

4 carrots, roughly chopped

1¼ cups Marsala

7oz (200g) Puy lentils, rinsed and picked over

5 cups hot vegetable stock

2 bay leaves

Method:

1 Preheat the oven to 350°F (180°C). Dust the meat with a little flour, then season with sea salt and black pepper. Heat half the oil in a large cast-iron casserole, add the meat, and cook over medium heat, stirring often, for 10 minutes or until browned on all sides. Remove with a slotted spoon and set aside.

2 Heat the remaining oil in the casserole, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the carrots and cook for 5 minutes. Return the meat to the pan, pour in the Marsala, and let it bubble for a few minutes while the alcohol evaporates. Stir in the lentils, add the stock, and bring to a boil. Season with salt and black pepper, then add the bay leaves. Cover with a lid and put in the oven to cook for 1½ hours. Check occasionally and add a little hot water if it looks dry.

3 Let cool completely, then transfer to a freezerproof container, making sure the meat is submerged in the stock. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large pot and cover with a little hot water. Heat very gently for 15–20 minutes or until piping hot. Serve with crusty bread.

Beef shank with Marsala