Ingredients
3-4 pcs beef shank
1 c flour
2 T adobo
olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp coriander seed, coarsely ground
fresh parsley, sage, rosemary, & thyme, minced
1 tsp smoked spicy paprika
5-6 carrots, chopped
2-3 ribs celery, chopped
1 c sliced baby portobello mushrooms
2 bay leaves
1/2 jar spaghetti sauce
2 c beef broth
1/2 c red wine
cayenne
salt & pepper
fresh parsley
Preparation
Rinse & pat meat dry, then roll in ziploc bag with flour and adobo. Brown floured meat in olive oil on all sides; set aside. Brown onions in remaining oil; add garlic, mushrooms, sauté until tender. Add herbs & spices, then carrots & celery, saute briefly, then lay meat on top. Pour in spaghetti sauce, broth, wine. Simmer or braise 1.5 hours or until meat is tender. Season to taste with cayenne, salt & pepper Serve over rice or noodles with sprinkle of fresh parsley.
