Calabrese-style stew

Cut the beef shank into evenly sized pieces so it cooks evenly. Cut the meat into bite-sized pieces that will retain their shape after a long period of cooking. on the heat. When finished, check that the pieces are of similar size and have them ready to be transferred to the shallow pan.

Divide the onion into four parts and cut the ripe tomatoes into wedges. Also prepare thebay leaf and plenty of basil, leaving the ingredients separated only as needed. The tomatoes should be firm but ripe, while the onion should retain segments compact enough to slowly flavor the dish.

Put the meat, the onion, the tomatoes, the bay leaves and the basil in a shallow pan Large pot. Pour in the extra virgin olive oil and season with salt. Distribute the ingredients evenly so the seasoning reaches every piece of meat and the herbs can infuse the pan with flavor during cooking.

Pour in shallow pan Add enough water to completely cover the meat and vegetables. Make sure the pieces are submerged and the liquid envelops the ingredients without leaving any dry spots on the surface. This initial amount allows the stew to cook for a long time and subsequently thicken the stock.

Raise the heat and quickly bring the contents to a boil. Wait until the liquid reaches a clear and uniform boil over the entire surface, without prolonging this phase longer than necessary. The initial boil starts the cooking of the meat and prepares the shallow pan at the next reduction in temperature.

Reduce the heat and let the stew cook over low heat for two or three hours. Maintain a barely perceptible boil and check the shallow pan, avoiding overcooking. Continue until the meat is fully cooked and tender, with the tomatoes and onion well incorporated into the base.

Continue cooking until the water has almost completely evaporated. Observe the bottom: it should appear compact and moist, not soupy, while the meat should be coated in the sauce. If there is still plenty of liquid, continue cooking. over low heat; stop when the consistency is thick and the aroma of the herbs is clearly perceptible.