Ingredients

• 2 tablespoons olive oil
• 1 medium onion , chopped
• 3 cloves garlic , chopped
• 1 pound beef shank
• 0.25 teaspoons dried thyme
• 0.25 teaspoons dried oregano
• 0.25 teaspoons dried rosemary
• 0.25 teaspoons dried marjoram
• 1 , 16 ounce
• 1 , 6 ounce
• 6 ounces water
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 0.5 teaspoons coarsely ground black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate.
2. 2 Add beef shank to the saucepan and increase the heat to medium-high; cook until browned, about 5 minutes per side. Return onion and garlic to the pan, and sprinkle thyme, oregano, rosemary, and marjoram over beef. Add tomatoes and tomato paste.
3. 3 Pour water into the tomato paste can; swirl to remove any extra tomato paste, and add to the saucepan. Stir in lemon zest, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer until beef is very tender, 1 1/2 to 2 hours.

Nutrition per serving