Iranian-style Slow-cooked Beef Shank Stew

Ingredients

In this Iranian adaptation of the French dish "Jarret de boeuf," we incorporate traditional Persian spices and flavors to create a unique and distinct flavor profile. The original French dish is typically braised with red wine and herbs, whereas the Iranian version relies on a blend of spices like turmeric, cinnamon, and saffron for its characteristic taste. Additionally, the use of dried fruits like apricots and prunes adds a touch of sweetness, which is not commonly found in the original French recipe. We alse have the original recipe for Jarret de boeuf, so you can check it out.

• 2 beef shanks (800g / 1.76 lbs) 2 beef shanks (800g / 1.76 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 2 cups beef broth (470ml) 2 cups beef broth (470ml)
• 1 cup diced tomatoes (240g) 1 cup diced tomatoes (240g)
• 1/2 cup dried apricots, halved (75g) 1/2 cup dried apricots, halved (75g)
• 1/2 cup pitted prunes (75g) 1/2 cup pitted prunes (75g)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Season the beef shanks with salt and pepper, then add them to the pot. Brown the shanks on all sides to develop a rich flavor.
3. 3.
   Sprinkle the turmeric, cinnamon, cumin, cardamom, and nutmeg over the beef shanks. Stir well to coat the meat with the spices.
4. 4.
   Pour in the beef broth and diced tomatoes, and bring the mixture to a simmer. Cover the pot and let it cook on low heat for 2 hours, or until the meat is tender.
5. 5.
   Add the soaked saffron threads along with the soaking water, dried apricots, and pitted prunes to the pot. Stir gently to combine.
6. 6.
   Continue cooking the stew for an additional 30 minutes, or until the dried fruits have softened and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Iranian-style Slow-cooked Beef Shank Stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before adding them to the stew.

Tips & Tricks

• For an extra burst of flavor, marinate the beef shanks in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Serve the stew with a side of fluffy saffron rice to complete the Iranian dining experience.
• If you can't find beef shanks, you can substitute with beef stew meat or lamb shanks for a different flavor profile.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Iranian-style Slow-cooked Beef Shank Stew hot, accompanied by a generous portion of saffron rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the stew in a deep serving dish, allowing the tender beef shanks and vibrant dried fruits to be visible. Sprinkle some additional saffron threads on top for an elegant touch.