Slow-cooked beef shank with vegetables

Chop ¹/₂ head Onions, 60 gr Carrots, 50 gr Red Peppers, and 1 ³/₄ cloves Garlic. Peel and cut 150 gr Potatoes into large chunks. Season 300 gr Beef Shank with Bone with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder, then dredge it in 15 gr Flour.

Heat 2 tbsp Olive oil extra virgin in a deep pot and sear the floured beef shank on all sides until nicely browned, then remove it from the pot.

In the same pot with the remaining fat, sauté the prepared onion, carrots, red bell peppers, and garlic until softened.

Add 20 gr Tomato paste and 1 ¹/₂ tsp Smoked paprika to the pot, stirring constantly for one minute to caramelize.

Pour in 200 gr Beef Broth Cube, add 4 leaves Bay Leaves, and return the seared beef shank to the pot, bringing the liquid to a boil.

Cover the pot with a lid, reduce the heat to low, and simmer gently for 1.5 hours, until the meat begins to tenderize.

Add the prepared potatoes, the remaining ¹/₂ tsp Table salt, and the remaining ¹/₂ tsp Black Pepper - Powder, then cover and simmer for another 30 minutes, until the beef is melt-in-your-mouth tender.

Remove the bay leaves, portion the tender meat and potatoes onto plates, and spoon the rich Spanish sauce over them.