Servings: 4
INGREDIENTS
- 1.8 pounds/800 grams beef shank, cut into large cubes
- 6 tablespoons olive oil
- 1 yellow onion, cut into strips
- 1 tomato, sliced
- 5½ cups boiling water
- 2 cups basmati rice
- 2 carrots, cut into thin strips
- 1 red onion, cut into strips
- ½ cup pine nuts
- 1 tablespoon date syrup
- 1 teaspoon salt, or more to taste
Marinade:
- 3 tablespoons sweet chili sauce
- 2 tablespoons tablespoons hot chili sauce
- 2 tablespoons date syrup
- 1 teaspoon ground black pepper
INSTRUCTIONS
- Heat up 4 tablespoon of oil in a pot. Add the onions, place the tomato slices on top and fry for 3 minutes.
- Combine the beef shanks and the marinade ingredients in a bowl and mix well.
- Add the beef shanks to the pot and fry for 4 minutes on one side. Turn them over and fry for another 2 minutes.
- Add 2 cups of boiling water to cover the beef shanks, cover with a lid and cook for 2.5 hours on low heat. Turn the meat over every 30 minutes.
- Preheat the oven to 400 F (200 C).
- Add the rice, stir and pour over 3½ cups of boiling water.
- Heat up 2 tablespoons oil in a small pan and fry the red onion and carrots strips with a tablespoon of date syrup until they start caramelizing, then add them to the pot.
- Sprinkle the pine nuts and salt, cover with parchment paper, put the lid on top and bake for 45 minutes.
- Remove from the oven, uncover and let it rest for about 10 minutes.