Beef shank baked in vegetables and tomatoes, served with grilled polenta, velvety carrot and ginger mousse and young lettuce leaves with vinaigrette.

New recipe in action #tastywithMarksem!

We invite you to discover a unique dish that will impress everyone – Beef Shin baked with vegetables and tomatoes, served with grilled polenta, velvety carrot and ginger mousse and young lettuce leaves with vinaigrette. It’s the perfect choice for an elegant dinner for family or friends! All ingredients, including the highest quality beef, can be found in our Marko delicatessen. And now, step by step, we will show you how to prepare this unique dish.

Ingredients: Beef shank: 2 kg of beef shin 4 carrots, cut into slices 2 onions, cut into quarters 2 stalks of celery, cut into pieces 400 g tomatoes (fresh or canned) 4 cloves of garlic, chopped 1 glass of red wine 2 tablespoons of olive oil Salt and pepper to taste Fresh herbs (e.g. thyme, rosemary)

Grilled polenta: 250 g polenta 1 liter of vegetable broth 50 g butter 100 g parmesan, grated Salt and pepper to taste Carrot and ginger mousse: 500 g carrots, peeled and chopped 2 cm fresh ginger, grated 2 tablespoons of butter Salt to taste Young lettuce leaves with vinaigrette: 200 g of young lettuce leaves 4 tablespoons of olive oil 2 tablespoons of balsamic vinegar Salt and pepper to taste.

Preparation:

Beef shank:

1️⃣ Preheat the oven to 160°C.

2️⃣ Heat the olive oil in a large pot and fry the beef shank on all sides until golden brown.

3️⃣ Add onion, carrot, celery, garlic and fry for a few minutes.

4️⃣ Pour in the red wine and cook until the alcohol evaporates.

5️⃣ Add tomatoes, fresh herbs, salt and pepper.

6️⃣ Cover the pot and bake in the oven for 3-4 hours until the meat is soft and full of flavor.

Grilled polenta: 1️⃣ Boil the vegetable broth in a pot.

2️⃣ Slowly add the polenta, stirring to avoid lumps. Cook over low heat for about 20 minutes until thickened.

3️⃣ Add butter, parmesan, salt and pepper. Mix.

4️⃣ Pour into the form, cool, then cut into pieces and grill in a pan until golden.

Carrot and ginger mousse:

1️⃣ Boil the carrots in salted water until soft, then drain.

2️⃣ Melt the butter in a pot, add the ginger and fry for a while.

3️⃣ Add cooked carrots and mix until smooth. Season with salt to taste.

Young lettuce leaves:

1️⃣ Mix olive oil, balsamic vinegar, salt and pepper in a bowl.

2️⃣ Add young lettuce leaves and mix gently.

Pass: Place a juicy portion of roasted beef shank on a plate, add velvety carrot mousse, a piece of grilled polenta and fresh lettuce leaves with vinaigrette.

Ready! You can find the highest quality beef for this recipe at Marko’s shops.