Calories: 477 Kcal

Protein: 39 gm

Fat: 21 gm

Carbs: 34 gm

Preparation Time

Preparation: 20 minutes

Cooking Time

Cooking: 2 hrs, 30 min


Serving: 4 persons


    4 Shanks

    2 1/2 cups of water

    2 Maggi Beef Bouillons

    1 cup of flour

    1 tbsp tomato paste

    1/4 tsp sugar

    1 stalk of celery, chopped

    1 carrot, sliced

    1 onion, chopped

    2 garlic cloves, whole

    2 tbsp parsley, minced

    1 tbsp butter



  1. Cooking Method

    • Wash the shanks under running water. Set aside to get rid of excess water.
    • Combine the shanks with the flour. Over medium heat in a pan, put some oil and fry the shanks till it turns to light brown. Remove from pan and set aside.
    • In the same pan, add one table spoon of flour stirring constantly till brown. Add the tomato paste, vinegar, sugar, celery, carrot and onion. Continue stirring over low heat for 7 minutes, or until properly mixed.
    • Add the water gradually and the Maggi Beef bouillons. Add the shanks, garlic cloves and the parsley. Cover the pan and leave it over low heat or put it inside the oven for 2 hours or until well done and you obtain a creamy sauce.
    • Remove pan from the oven and put the shanks aside. Sieve the remaining sauce in a skillet, and put it over medium heat adding the butter. Leave for 5 minutes or until it thickens. Season to taste.
    • Present the shanks with couscous or as desired. Add sauce on top.


  2. Cooking Tip

    If sauce was too thick, add some more stock.

  3. Healthy Tip

    Carrots are rich in vitamin (A), fibers, potassium, and is highly recommended for sight improvement and skin care.

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