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BEEF SHANKS WITH MUSHROOM GRAVY

Ingredients:

1-1/2 kg MONTEREY BEEF SHANKS, sliced
1 (52 g) head garlic, crushed with skin
1 tbsp sherry wine or 1 tbsp dry red or white wine, brandy or Shiaoxing cooking wine
1 tsp Worcestershire sauce
1 (225 g) bar MAGNOLIA GOLD BUTTER SALTED, melt half
1 pc bay leaf (laurel), shredded
1 cup MAGNOLIA ALL PURPOSE FLOUR
1 tbsp cooking oil
1 pc beef bouillon cube (optional)
1 (385 g) can condensed cream of mushroom soup

Procedure:

  1. Marinate beef in garlic, sherry, Worcestershire, melted butter and bay leaf. Cover with plastic wrap. Refrigerate and marinate for at least an hour.
  2. Scrape off solid fat from the marinade. Drain beef. Roll beef in flour and shake off excess.
  3. In a pot, pan-fry in oil and remaining butter.
  4. Add water enough to cover beef. Bring to boil then lower heat to simmer. Cook covered until beef is tender. If desired, beef bouillon cube may be added for more flavor.
  5. Add condensed cream of mushroom soup and mix well. Simmer for 10 minutes.

Makes 8 servings.

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