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Dave's Garden Cookbook: Beef shanks kebab with vegetables

The 2001 Dave's Garden Cookbook

Beef shanks kebab with vegetables

By pebble

Category: Beef

2 lbs beef shanks
1 tablespoon margarine
1 carrot
1 onion
1 garlic clove, minced
1 tablespoon tomato paste
1 cup peas, fresh, frozen or canned
4 tablespoons olive oil
5 tablespoons flour
black pepper

Scrape the carrot, slice thinly or grate. Grate the onion. Pound the garlic in mortar. Put the margarine and olive oil in a pot and place on heat. Put the flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and arrange the vegetables on the shanks in the pot. Sauté the vegetables slightly, constantly stirring. Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, stirring occasionally. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water or broth if necessary

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