◆ 1.6 kg Galician Beef shank
◆ 2 chopped onions
◆ 1 carrot
◆ 1 leek
◆ 4 cloves of garlic
◆ 1,5 lt beef broth
◆ 0.5 lt Mencía wine D.O. Ribeira Sacra.
◆ 1 tablespoon of flour
◆ 2 green apples
◆ 1 tablespoon butter
◆ 12 units chestnuts in light syrup
◆ 1 tablespoon brown sugar
Season the shank pieces and brown them in a large frying pan with oil. Remove and in the same pan add the chopped vegetables, first onion and carrot, sauté until golden brown. Add the finely chopped garlic and the leek, cook 2-3 minutes. Add the flour, stir well, pour in the wine and let it reduce to half.
Transfer the whole to a pot a little higher, add the meat and cover with the beef stock. Boil gently covered for 1h-30 minutes to 2h until the meat is very tender.
Remove the meat and cut it into portions, strain the cooking juice and reduce it until it has a thick consistency of sauce, taste and rectify the seasoning.
Sauté the diced apple in a frying pan with a little butter. When it is golden add the sugar and chestnuts.
Serve the hock with the apple sauté and a mirror of well reduced sauce.
Approximate time: 2 hours 30 minutes