Palestinian · intermediate
Nablus Green Olive And Beef Shank Braise
A comforting citrusy Palestinian braise of slow-cooked halal beef shank and cracked green olives simmered with tangy sumac and toasted coriander.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep pan or Dutch oven over medium-high heat and sear the beef shank pieces until browned, about 6 minutes. Remove beef to a plate.
- 02
Add diced yellow onion to the pan and cook over medium heat for 5 minutes until soft and translucent.
- 03
Stir in ground sumac and ground coriander, cooking for 1 minute until highly aromatic.
- 04
Return browned beef to the pan, add cracked green olives, and pour in halal beef broth until beef is nearly covered.
- 05
Bring broth to a gentle simmer, cover with a lid, and cook on low heat for 40 minutes until the beef shank becomes tender.
- 06
Uncover the pan, stir in fresh lemon juice, and simmer for 5 additional minutes to thicken the citrus sauce.
- 07
Remove from heat and garnish with chopped fresh cilantro before serving hot alongside warm flatbread or rice.
A LITTLE KITCHEN KNOW-HOW
Acid-Balance Simmering
Adding fresh citrus juice near the end of braising brightens savory meats without breaking down into bitterness.
Notes from the kitchen
- Rinse green olives in cold water before adding to control the overall saltiness of the sauce.
- Beef shank works best for this braise as its connective tissue breaks down into a rich sauce.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
