- 1 tablespoon vegetable oil, plus extra as needed
- 1 large onion
- 2.5 kilo beef shanks or shin meat cut from bone in large chunks
- 120 ml (1/2cup) dry red wine
- 2 litres boiling water
- 2 bay leaves
- ½ teaspoon salt
Heat oil in large stockpot or Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Transfer to a large bowl.
Brown beef and bones on all sides in 3 or 4 batches, about 5 minutes per batch, adding extra oil as necessary, up to 1 tablespoon. Transfer to bowl with onions.
Add wine to now-empty pot and cook, scraping up browned bits with wooden spoon, until reduced to about 3 tablespoons, about 2 minutes. Return browned beef, bones, and onion to pot; reduce heat to low; and cook, covered, until beef releases juices, about 20 minutes.
Increase heat to high. Add boiling water, bay leaves, and salt to pot; return mixture to boil, then reduce heat to low and simmer, covered, until meat is tender and broth is flavourful, 1 1/2 to 2 hours, occasionally skimming foam off surface.
Strain, discarding bones and onion and reserving beef for another use. Skim fat from surface of broth before using.
