BRAISED BONE ‑IN BEEF SHANK (Gravy‑Style)

Recipe by: chef ssentongo

RECIPE

1. Ingredients
   • 2 large beef shank pieces (with marrow bone)
   • 2 tbsp vegetable oil
   • 1 large onion, finely chopped
   • 3 garlic cloves, minced
   • 2 tbsp tomato paste
   • 4 cups beef broth (or water + stock cubes)
   • 1 tsp cumin powder
   • 1 tsp paprika
   • 1 tsp black pepper
   • 1 tsp salt (adjust to taste)
   • Fresh cilantro & green chili for garnish
   • Crispy fried potatoes or chapati for serving
2. Method
   • Brown the shank: Heat oil in a heavy pot. Season shank with salt & pepper, then sear on all sides until deep brown. Remove and set aside.
   • Sauté aromatics: In the same pot, add onion & garlic; fry until soft. Stir in tomato paste, cumin, paprika, and cook 2 min.
   • Braise: Return shank to pot, add broth, cover, and simmer on low heat for 2–3 hrs (or pressure‑cook 45 min) until meat is tender and falls off the bone.
   • Finish: Adjust seasoning, sprinkle chopped cilantro & sliced green chili on top. Serve the rich gravy with the shank over crispy potatoes or with chapati.
3. Tips
   • For extra flavor, add a splash of red wine or a cinnamon stick while braising.
   • Scoop marrow from the bone onto bread for a tasty bonus.

You want me to tweak any part of the recipe or give serving suggestions? 🍲👌

* – ROASTED CHICKEN WITH BROWN SAUCE RECIPE

Ingredients:

• 1 whole chicken (about 1.5–2 kg)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 sprigs fresh thyme (plus extra for garnish)
• 1/2 cup brown sauce (or gravy made from soy sauce, Worcestershire sauce, and butter)
• 1 tbsp butter

Instructions:

1. Preheat oven to 190°C (375°F).
2. Pat the chicken dry. Rub it with olive oil, salt, pepper, and paprika.
3. Place thyme inside the cavity and tie the legs together.
4. Roast the chicken in the oven for about 1 hour 20 minutes, or until the internal temperature reaches 75°C (165°F).
5. While roasting, prepare the brown sauce by melting butter, adding soy sauce, Worcestershire sauce, and simmering until thickened.
6. Baste the chicken with the brown sauce halfway through cooking.
7. Once cooked, remove the chicken, let it rest 10 minutes, then slice.
8. Serve the chicken on a plate with the remaining brown sauce poured around it and garnish with fresh thyme.

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* – GRILLED CHICKEN CAPRESE WITH AVOCADO & BALSAMIC GLAZE

Ingredients (serves 2)

1. 2 boneless chicken breasts
2. 2 slices mozzarella cheese
3. 1 ripe tomato, sliced
4. 1 avocado, sliced
5. Fresh basil leaves
6. 2 tbsp balsamic glaze (or reduced balsamic vinegar)
7. 1 tsp olive oil
8. Salt & pepper, to taste
9. Optional: chopped parsley for garnish

Method

1. Prep the chicken: Season the breasts with olive oil, salt & pepper. Grill or pan‑sear over medium‑high heat 6‑8 min per side, until cooked through.
2. Assemble the stack: On each chicken breast place a mozzarella slice, then a tomato slice, an avocado slice, and top with a basil leaf.
3. Finish with glaze: Drizzle the balsamic glaze over the assembled stack and sprinkle with parsley if using.
4. Serve: Plate the dish with extra balsamic drizzle on the plate for presentation, as shown.

Want the exact balsamic reduction recipe or tips for getting the chicken extra juicy? 🤔

* – SALMON & AVOCADO RICE STACK RECIPE

1. Ingredients
   • 2 salmon fillets (about 6 oz each)
   • 1 cup uncooked white rice
   • 2 tbsp soy sauce
   • 1 tbsp honey
   • 1 tbsp lime juice
   • 1 tsp sesame oil
   • 1/2 tsp garlic powder
   • 1 avocado, sliced
   • 1 tbsp sesame seeds
   • Fresh cilantro, chopped
   • Lime wedges (for serving)
   • Salt & pepper to taste
2. Instructions
   1. Cook rice according to package. Fluff & set aside.
   2. Mix soy sauce, honey, lime juice, sesame oil & garlic powder for the glaze.
   3. Season salmon with salt & pepper. Pan‑sear in a hot skillet 3‑4 min per side.
   4. Brush glaze over salmon during last 2 min of cooking.
   5. In a ring mold, layer rice, glazed salmon, then avocado slices.
   6. Sprinkle sesame seeds & cilantro on top. Drizzle remaining glaze around the plate.
   7. Serve with lime wedges.

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* – SPINACH & CHEESE STUFFED CHICKEN BREAST RECIPE

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup mozzarella or cheddar cheese, shredded
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp dried oregano
• Salt & pepper, to taste
• 2 tbsp olive oil
• 1/4 cup butter, melted
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the chicken: Slice each breast horizontally to create a pocket. Season inside and out with salt, pepper, paprika, and oregano.
2. Make the filling: Sauté garlic in 1 tbsp olive oil for 1 min. Add spinach and cook until wilted. Mix in cheese, then season with a pinch of salt & pepper.
3. Stuff the chicken: Spoon the spinach‑cheese mixture into each pocket. Secure with toothpicks if needed.
4. Sear: Heat remaining olive oil in a skillet over medium‑high heat. Brown the chicken on both sides, about 3‑4 min per side.
5. Bake: Transfer skillet to a preheated oven (190°C/375°F) or place chicken in a baking dish. Drizzle melted butter over the top. Bake 20‑25 min until chicken is cooked through (internal temp 75°C/165°F).
6. Finish: Remove toothpicks, sprinkle chopped parsley on top, and serve with the side salad shown (mixed greens & tomato).

Tips

• Use a meat thermometer to ensure the chicken is fully cooked.
• You can swap mozzarella for feta for a tangier flavor.

Do you want the exact measurements in grams or any variations for a spicier version? 🍗🥗

* – PAN ‑SEARED FISH WITH TOMATO ‑BASIL SAUCE

Ingredients

• 2 white fish fillets (e.g., Nile Perch or halibut), about 6 oz each
• 2 tbsp olive oil
• Salt & freshly ground black pepper, to taste
• 1 tsp dried herbs (thyme or oregano) or 1 tbsp fresh herbs, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• ¼ cup white wine or vegetable broth
• 2 tbsp fresh basil, chopped (plus extra leaves for garnish)
• Juice of ½ lemon

Method

1. Season the fish with salt, pepper, and dried herbs.
2. Heat 1 tbsp olive oil in a skillet over medium‑high heat.
3. Sear the fish 3–4 min per side, until golden brown and cooked through. Remove and set aside.
4. In the same pan, add the remaining 1 tbsp oil, garlic, and tomatoes. Sauté 2 min until tomatoes soften.
5. Deglaze with wine (or broth), scraping the brown bits. Let simmer 2 min.
6. Stir in basil, lemon juice, and adjust seasoning.
7. Plate the fish on a bed of the tomato sauce, sprinkle extra basil and serve hot.

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* – CHICKEN TIKKA SKEWERS RECIPE

Ingredients

• 500g chicken breast, cut into 1-inch cubes
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tbsp vegetable oil
• 2 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp paprika or chili powder (adjust to taste)
• 1/2 tsp turmeric
• Salt to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Lemon wedges (for serving)
• Wooden or metal skewers

Marinade

1. In a large bowl, mix yogurt, lemon juice, oil, ginger-garlic paste, cumin, coriander, garam masala, paprika, turmeric, and salt.
2. Add chicken cubes to the marinade, coat well, and refrigerate for at least 2 hours (overnight for best flavor).

Preparation

1. Soak wooden skewers in water for 30 minutes (prevents burning).
2. Thread marinated chicken onto skewers, leaving space between pieces for even cooking.

Cooking

1. Preheat grill or oven to medium-high heat.
2. Grill skewers 10–12 minutes, turning occasionally, until charred and cooked through.
3. Baste with leftover marinade or oil halfway through for extra flavor.

Serving

1. Garnish with chopped cilantro and serve with lemon wedges.
2. Pair with chutney, rice, or flatbread.

Do you want tips for grilling to get that smoky finish like in the photo?

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