INGREDIENTS
This is what you need for 2 servings:
- 1 pckg. frozen beef shank
- 2 lbs. roma tomatoes
- 2 cups sliced potatoes, dehydrated or fresh
- 2 cups broccoli florets
- oil, flour
- grated melting cheese
Pic1: beef shank, tomato sauce, scalloped potatoes with broccoliDirections
2020-12-03
Pic2-4: small-pot beef shank- Cover the beef shank with water in a 2-qt. saucepan.
- Season to taste.
- Bring to a boil. Reduce heat, cover and simmer 3-4 hrs. until tender.
Check hourly and add water if necessary to keep the meat covered. - Adjust seasoning or add water.
Pic5-7:
tomato sauce- Wash, core and quarter the tomatoes.
- Add 1/2 cup of water.
- Bring to a boil.
- Reduce heat, cover and simmer until the sauce thickens. Stir occasionally.
- Season to taste. (S&P, optional basil)
Pic8-10:
scalloped potatoes with broccoli- Soak dehydrated potatoes for 2 hrs. in 50-50 milk-water mix until tender OR
Parboil fresh potatoes in 50-50 milk-water mix until not fully tender. (6-8 minutes.) - Parboil the broccoli florets until still crunchy.
- Use cooking liquid to make a thick béchamel sauce. Add grated melting cheese.
- Mix with potatoes and broccoli.
If desired, prepare as 2 separate layers for the casserole. - Pour into an oven-proof dish.
- If desired, add extra cheese, bread crumbs.
- Bake for 30 minutes @ 350 ºF.
- Remove from the oven. Allow to rest 5 minutes.
- Serve beef shank with tomato sauce.
- Serve casserole on the side.
- Enjoy.