Editorial sample recipePolishintermediatehalal

Polish Braised Beef Shank Stew With Parsnip And Marjoram

Name: Polish Braised Beef Shank Stew With Parsnip And Marjoram
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1.5 lb halal beef shank, cut into 1-inch cubes; 2 medium parsnips, peeled and cut into half-inch rounds; 1 large yellow onion, chopped; 3 clove garlic, minced; 1 tbsp dried marjoram; 2 cup halal beef stock; 2 tbsp tomato paste; 2 tbsp vegetable oil; 0.33 cup sour cream

A comforting, slow-cooked beef shank stew cooked down with sweet parsnips, dried marjoram, and a touch of sour cream for a rich regional Polish finish.

Prep: 15 min
Cook: 60 min
Total: 75 min

Technique to learn

Temper Sour Cream

Mixing sour cream with hot broth before stirring it into a pot prevents the cream from curdling due to temperature shock.

Instructions

Step 1: Pat the cut beef shank pieces dry with paper towels and season with salt and ground black pepper.
Step 2: Heat vegetable oil in a heavy Dutch oven over high heat and sear beef cubes in batches for 4 minutes until dark golden brown on all sides, then transfer beef to a plate.

Step 3: Reduce heat to medium, add chopped onion, garlic, and parsnips to the pot, and cook for 5 minutes until vegetables begin to soften.

Step 4: Stir in tomato paste and dried marjoram, roasting for 1 minute until fragrant.

Step 5: Pour in halal beef stock, scraping up browned bits stuck to the bottom, return the beef and accumulated juices to the pot, cover, and simmer gently on low for 45 minutes until beef is fork-tender.

Step 6: Remove from heat, temper sour cream with a few tablespoons of hot broth, stir back into the pot to form a glossy sauce, and adjust seasoning.

Cooking tips

Rubbing dried marjoram between your palms before adding it releases its aromatic oils more effectively.
Beef shank contains gelatin-rich connective tissue that softens over low heat to create a naturally rich gravy.
Original home-cooking adaptation inspired by Polish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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