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Braised beef shank with a ‘risotto’ of barley and lemon

Beef shank with mirepoix. The approximate cost per person is €3.58.

Ingredients

1units.itemsOnion
100gWinter carrot
4units.itemsShanks
2units.itemsGarlic cloves
1units.itemsCelery
2units.itemsThyme sprigs
0.5units.itemsLemon
1units.itemssprig of rosemary
2units.itemsBay leaves
400mlWhite wine
200mlVeal jus

200gpearl barley
20gShallot
1units.itemsgarlic clove
6Chicken stock
0.5units.itemsLemon
2Crème fraîche
Butter
Pepper and salt

Preparation

  1. Flour the shanks and add pepper and salt.
  2. Brown them on all sides in olive oil in a braising pan.
  3. Dice the carrot and onion, strip the celery and cut into crescents, finely chop the garlic cloves, and add the sprigs of thyme, rosemary, and bay leaves.
  4. Sauté everything well in the braising pan.
  5. Squeeze the juice from the lemon and add it. Cut the squeezed lemon into pieces and add these to the braising pan.
  6. Add the wine and veal jus.
  7. Braise the shanks, covered, on low heat until tender, or (tip!) place in a pressure cooker on full power for 50 minutes.

  1. Melt butter, add shallot and garlic (do not let them color).
  2. Add the pearl barley and briefly sauté.
  3. Add 300 ml stock and 100 ml crème fraîche.
  4. Cook gently until the liquid is absorbed.
  5. Squeeze half a lemon.
  6. Add another 100 ml stock, 100 ml crème fraîche, and the lemon juice.
  7. Let cook until all the liquid is absorbed.
  8. Add the final 200 ml stock and let cook until the liquid is absorbed.
  9. Season with pepper, salt, and lemon zest.