Braised Beef Shank

My mother loves to buy beef shank rich with ligaments. She brought some the last time she came visiting our place but still uncooked. Mr. A my husband suggested to try another recipe than just 'nilaga' for the beef.
Together we browsed in Panlasang Pinoy site and found this Braised Beef Recipe.
 Below is the Braised Beef Shank I prepared with the meat my mother brought.

Ingredients: heavily adapted from Panlasang Pinoy.

•     2 lbs beef chuck or brisket, cubed (I used beef shank)
•     4 tablespoons extra virgin olive oil
•     1 medium Spanish onion, diced
•     1 stalk celery, chopped
•     1 medium carrot, peeled and chopped (I added 3 more carrots)
•     3 cups beef stock (I used 2 cups beef stock only)
•     1 cup red wine
•     1/2 teaspoon dried thyme
•     Salt and ground black pepper to taste

 Cooking Procedure:

1.     Heat a cooking pot and pour-in olive oil.
2.     Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.
3.     Pour-in red wine and bring to a boil.
4.     Pour-in the beef stock and simmer until the beef becomes tender. This can be done using the    following methods:
5.     Slow cook for 4 to 5 hours using a Crockpot; Cooking in low heat using stovetop or burner; note that 2 to 2 1/2 hours is the average time to tenderize the meat and try to add water as needed; If you don’t have the time, you may pressure cook the meat for 40 minutes. ( I pressure cooked the beef for 20 minutes only, so the beef retain its shape)
6.     Add the carrots and celery then cook until the vegetables are tender.
7.     Transfer to a serving plate then serve.

Enjoy!
Mr. A had it for lunch and dinner. : )
Many thanks to Panlasang Pinoy for this recipe.