{original recipe below)
1 beef shank, cut into slices
1 large onion, sliced finely + chopped
5 pieces garlic chopped
1 leek finely sliced
1 grated carrot
1/2 cup brandy
To finish:
Zest of a lemon
Parsley, chopped
Method:
Coat shank slices in flour.
Cook in pan, with hot oil, on both sides.
In another pan cook vegies in oil, then add brandy.
Place meat in flat dish.
Cover with vegies & brandy.
Cover dish with foil, bake in moderate oven for 2 hours.
Mix lemon zest, chopped parsley & top mixture, leave 5-10 minutes.
