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Pickled Onion and Beef Hot Pot

Serves 4-6


  • 6 thick slices beef shank
  • 2 tablespoons seasoned flour
  • 60g Australian butter
  • 1 cup grated Australian Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 6 sweet pickled onions
  • 1 x 810g can whole peeled tomatoes
  • 1 clove garlic, crushed
  • 1/2 cup claret
  • 1 teaspoon dry basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Download Recipe (PDF)


  1. Lightly coat beef in seasoned flour. Melt butter in a frypan and brown the beef on both sides. Drain on absorbent paper and arrange in a large deep casserole. Combine all sauce ingredients and mix in half the parmesan cheese. Pour over beef, cover and bake at 190C for 2 hours or until beef is tender. Combine remaining parmesan and parsley together and sprinkle over casserole. Bake a further 5 minutes.


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