Ingredients for the recipe

  • 1-kilo beef shank
  • 900 g peas, frozen
  • 20 g all-purpose flour
  • 5 tablespoon(s) olive oil
  • 2 carrots
  • 1 onion
  • 1 clove(s) of garlic
  • 1 tablespoon(s) oregano, dried
  • 50 g white wine
  • 1 liter water
  • 1 spring onion
  • 1 bunch parsley
  • lemon zest, from 1 lemon
  • lemon juice, from 2 lemons
  • salt
  • pepper
  • slices lemon
  • dill, fresh, finely chopped
  • pepper
  • olive oil

Recipe preparations

Place a pot over medium-high heat and let it heat up well.
Cut the beef into big pieces, sprinkle it with salt and pepper, and mix well to spread the seasoning over the whole surface of the meat.

Add the flour and mix again.
Put the olive oil in the pot, add the beef, and sauté it for 1-2 minutes until nicely browned on all sides.
Finely chop the carrots and the onion, mash the garlic, and add them to the pot.

Stir well and keep sauteing for another 4-5 minutes.
Add the oregano, wine, and water, and put the lid on the pot.
Bring to a boil, lower the heat, and simmer the beef for 2 hours.
Add the peas and mix well.
Finely chop the spring onion and dill, and add them to the pot.

Add the lemon zest and juice, and stir well.
Put the lid on the pot again and simmer the stew for 10-15 minutes.
Remove the pot from the heat and divide the stew among plates.

Serve the beef stew with a slice of lemon, sprinkle with dill and pepper, and drizzle with olive oil.