Beef Shank with Commandaria and Garlic Sauce and Charalambides Christis Straggato Yoghurt Light 5% Fat
Ingredients
For the beef:
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4 pieces of beef shank
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1 cup flour
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4 tbsp olive oil
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3 garlic cloves, grated
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1 tbsp dried coriander
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½ cup Commandaria (sweet Cypriot dessert wine)
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4 sprigs rosemary
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450g Straggato Yoghurt Light (5% Fat), Charalambides Christis
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Salt & pepper
For serving:
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15 small potatoes, boiled and halved
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12 sun-dried tomatoes, halved
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12 asparagus or wild greens (agrelia), trimmed and parboiled
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Salt & pepper
Instructions
Season the beef shanks with salt and pepper, then lightly coat them in flour.
In a large pan, heat the olive oil and sear the beef shanks until browned on all sides.
Add the grated garlic and then the coriander, stirring well. Pour in the Commandaria and flambé carefully (ignite the alcohol in the pan). Be cautious if you’re using an electric stove instead of gas; allow the alcohol to cook off completely.
Once the flames subside or the alcohol has evaporated, turn off the heat and transfer just the beef to an oven-safe dish with a lid. Add the rosemary sprigs.
Place the dish in a preheated oven at 200°C and roast for about 1 hour.
Meanwhile, return the original pan (where you cooked the beef) to the counter. Add the yoghurt to the warm pan and whisk gently to lift all the flavourful bits from the bottom. This will become your rich, garlicky sauce.
Once the sauce is ready, pour it into a small serving bowl and set aside.
In another pan, heat a bit of olive oil and sauté the boiled potatoes. Then add the rest of the vegetables, seasoning with salt and pepper.
Finally, remove the beef shank from the oven and serve it with the sautéed vegetables and garlic sauce on the side.
