Oven-braised Beef Shank with Beans, Chilli & Bacon

Method

1. 1

   Heat the oven to 150 °C.

2. 2

   Peel and roughly chop 2 red onions and 3 garlic cloves. Halve, deseed and slice 1 chilli. Cut 1 pack of bacon into pieces if it isn't already.

3. 3

   Brown 1.5 kg beef shank or shoulder in 2 tbsp butter in an ovenproof pot with a lid.

4. 4

   Add the bacon, onion and chilli and fry for a minute. Add 1 bay leaf, 1 tbsp chilli powder, 2 tsp cumin, 500 g crushed tomatoes, 4 dl water and 2 stock cubes. Bring to the boil, put the lid on and braise in the oven for 2.5–3 hours or until the meat is tender.

5. 5

   Cook 4.5 dl rice with 9 dl water and a little salt (or swap the rice for tortillas).

6. 6

   Drain and rinse 2 packs of cooked kidney beans. Take out the meat. Add the beans to the sauce, thinning with a little water if needed. Season with salt, pepper and sugar. Slice the meat.

7. 7

   Serve the meat with the bean stew, rice (or tortillas) and sour cream.