Beef Shank Stew W/ Turnips

2.5 lbs of beef shank
1 large onion, diced
2 oz of bacon, diced
3 cups of beef stock
1 1/2 cups of red wine
4 large carrots, peeled and sliced
2 medium potatoes, peeled and diced
3 turnips, diced + greens, cleaned, stemmed, and chopped
4 cloves of garlic, minced
1/4 cup of olive oil
4 oz tomato paste

In a heavy pot, heat the olive oil at medium heat, then sweat the onions and bacon. Reserve into a bowl, then brown the beef shanks.

Return the onions and bacon to the pot, add beef stock, bouquet garni, garlic, and wine, and bring to a boil, using a wooden spoon to scrape the bottom thoroughly. Boil until the liquid has reduced by 1/4 and add the potatoes, carrots, and tomato paste.

Reduce to low and simmer for 2-4 hours, or until the beef has become tender. Remove the shanks and cut the beef into bite size pieces. Return the beef and the marrow from the shank bones, and add the diced turnips. Simmer for 15 minutes, then add the turnip greens and cook 2 minutes or until the greens have begun to wilt.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BZARCHER.