MELTIN’ MUSTARDY BEEF

Serves: 6

2 lbs (907 g) beef shank, bone out (ask your butcher for the bone)

Sea salt and black pepper, to taste

1 lb (454 g) carrots

1 tbsp (15 mL) olive oil

2 onions

1/2 cup (125 mL) Worcestershire sauce

2 heaping tsp (10 mL) whole-grain mustard

1. Preheat the oven to 325 F (165 C). Place a large shallow casserole pan on high heat, with a large non-stick frying pan on high heat alongside.

2. Dice the beef into 2-inch (5-cm) chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8 minutes.

3. Meanwhile, wash and trim the carrots, chop into 2-inch (5-cm), chunks, and place in the casserole pan with the olive oil.

4. Peel and quarter the onions and break apart into petals, placing straight into the pan, stirring regularly. When the meat is nicely coloured, tip it into the casserole pan, then stir in the Worcestershire sauce and mustard, and cover with 3 1/4 cups (800 mL) of boiling kettle water.

5. Cover, then cook in the oven for 4 hours, or until the beef is meltingly tender. Loosen with a splash of water if needed.

6. Taste, season to perfection, and serve.