Shank-alicious Seared Beef Stew

Inspired by the movie "The Shawshank Redemption" (1994)

The Shawshank Redemption is a gem of a movie. From the moment you hear Red’s voice (Morgan Freeman) talking about his first impression of the new fish or convict Andy (Tim Robbins) you know a bit of movie magic is going to happen. One of my favorite scenes is when the evil and crooked warden realizes that Andy as not only escaped, but taken his money and dropped a dime on him to the media. Andy's posters of Rita Hayworth and Raquel Welch served more than one purpose.

This beef stew recipe is inspired by “The Shawshank Redemption." Andy Dupree’s redemption took over 20 years, but the good news is my Shank-alicious Braised Beef Stew only takes 2 hours and 20 minutes. Both are worth the wait!

2 large beef shanks (about 1 ½ to 2 pounds), fat removed

1 package beef marinade (I like Lawry's or McCormick packaged marinades)

1 Tablespoon olive oil
3 garlic cloves, minced
1/3 cup red onion, coursely chopped
1/3 cup celery, coursley chopped
2 bay leaves
1/4 tsp black pepper
6 cups water
2 teaspoons of “Better than Bouillon” chicken base
1 large (28 oz) can whole peeled tomatoes and (its juice), put in a bowl and slice tomatoes in half
1 teaspoon sugar
1 teaspoon hot sauce
½ cup uncooked white rice
1 – 14-16oz bag of frozen mixed vegetables
1 Tablespoon of fresh thyme (1 teaspoon each if using dried thyme)
1 Tablespoon fresh basil (1 teaspoon each if using dried basil)

Marinate beef shanks for at least an hour in beef marinade.

Using a large soup/stock pot heat the olive oil over medium high heat. Add beef shanks. Sear about 6 minutes on each side.

Add 2 of the mined garlic, red onion, celery and Bay Leaves and black pepper.

Turn heat up to high and add water and “Better than Bouillon" chicken base. After pot boils, reduce heat to simmer, and let simmer for 2 hours, stirring occasionally.

After 2 hours add tomatoes, sugar, hot sauce, rice, basil, thyme and 1 minced garlic clove. Let cook 10 minutes.

Add frozen vegetables and cook an additional 10 minutes.

When cooking is completed, remove the beef shanks and place on a plate, cut beef from bones and chop in medium size pieces. Return beef to the pot (you can discard bones or return back to the pot for additional favoring).

Remove bay leaves.

Serves 5 to 6.

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