loyalty points




  • Onion, red, cut into half 1.0 pc
  • Olive oil 100.0 ml
  • Beef shank 3.0 kg
  • Onion, finely grated 200.0 g
  • Cardamom, whole 5.0 pc
  • Black pepper 5.0 g
  • Bay Leaves 3.0 pc
  • Rosemary 5.0 g
  • Tomatoes, diced 200.0 g
  • Water 2.0 l
  • Knorr Brown Gravy Base (6x800g) 10.0 g
  • Pita bread, cut into cubes 5.0 g
  • Butter 100.0 g
  • Garlic, crushed 50.0 g
  • White Vinegar 150.0 g
  • Rice, Egyptian, cooked 1.0 kg


  1. Preparation:

    • On open flame char the red onion until it turns dark, but not burned. Set aside
    • In a large cooking pot warm olive oil over medium heat, add the shanks and cook a few minutes until brown in color. Remove the shanks and set aside.
    • In the same cooking pot over low-medium heat sauté onion, then add the spices, rosemary and tomatoes and cook for another 3 minutes or so, again stirring often.
    • Add back the beef. Add water, Knorr Beef Stock Powder and Knorr Brown Gravy.
    • Increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 30-40 minutes.
    • In a baking sheet spread the bread and bake at 170°C for 7 minutes until it crispy.
    • In a sauté pan melt the butter, then add the garlic and cook until it's golden brown add the white vinegar.
    • Heat the rice before layering.
    • In a serving platter put the bread first then rice then the garlic vinegar mixture.
    • Top with the beef shanks and drizzle it with the broth.