Bone in Beef Shank stew!!! So nourishing, so rich and so tasty!
Purchase a large bone in beef shank (I used two). Sear each side in a large pot or cast iron pan. Once both sides are seared add to a large stock pot and cover with beef broth and a couple of splashes of red wine.
I add in large chunks of pan seared carrots and onions. Throw in a couple of sprigs of rosemary. Cover and cook in the oven at 275 degrees for at least 3 hours.
All the components of the soup are melded together after 3 slow hours of lingering in the broth at that temperature. Laddle out into a bowl and drizzle with a little bit of organic extra virgin olive oil and finish with Aged Balsamic sea salt to heighten all the flavors.
The Spanish Rosemary sea salt would work well with this too!