Steps

1. Cut 2 onions into 3 wedges each, leaving the core intact, then roughly chop into 2cm pieces.
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2. Trim the ends off 1 carrot, cut in half lengthwise, then cut each half into a cross shape and then into small wedges.
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3. Place the cut onions and carrots into a bowl.
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4. Trim the root end of 3 garlic cloves, cut them in half lengthwise, and remove the sprouts.
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5. Finely mince the peeled garlic. Chop it coarsely to prevent burning easily.
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6. Transfer the minced garlic to a separate dish to prevent burning.
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7. Pat the surface of 800g beef shank dry with paper towels. This is key! Surface moisture can cause oxidation, leading to spoilage and off-flavors, so always pat it dry before cooking.
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8. Cut the patted dry beef shank into 4-5cm chunks.
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9. If there are thick sinews, further divide each piece into about three more parts to create bite-sized pieces.
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10. Season the cut beef with salt. This is key! Seasoning the meat beforehand prevents it from tasting bland and allows you to avoid over-salting the sauce.
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11. Generously coat the seasoned beef with all-purpose flour in a large bowl. This is key! The flour will thicken the beef stew. Using a bowl is more efficient than a plastic bag for larger quantities.
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12. Heat a frying pan over medium heat and add a little oil.
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13. Sear the flour-dusted beef in batches (about 2 batches) until browned on both sides. It's okay if the inside isn't fully cooked.
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14. Transfer the seared beef to a large pot for simmering. This is key! Searing the meat creates the Maillard reaction, enhancing its flavor.
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15. Add 2 cubes of beef fat to the frying pan used for the beef and melt over medium heat. This is key! Beef fat adds a rich beefy flavor to the leaner beef shank.
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16. Sauté the onions and carrots in the rendered beef fat until they start to soften and brown slightly. Then, add the minced garlic and sauté further until fragrant and nicely browned. This is key! Sautéing the vegetables releases their aromas and concentrates their flavors as moisture evaporates.
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17. Add the sautéed vegetables to the pot with the beef.
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18. Deglaze the frying pan with a small amount of red wine, scraping up any browned bits from the bottom, and add this to the pot.
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19. Add the remaining 1 bottle of red wine and 600ml of water to the pot. This is key! Add slightly more water than you think you'll need to prevent it from drying out during simmering.
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20. Prepare a bowl of water for skimming and have 120ml of milk ready to add later. This is key! Milk can curdle when mixed with acidic ingredients, so it's best to add it after reducing the wine to evaporate some of its acidity.
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21. In a bowl, combine 4 tsp consommé granules (or 2 cubes), 2 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tbsp honey, 4 tbsp Mirin (Sweet Rice Wine), and 1 tbsp miso paste. Mix well to dissolve any clumps.
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22. Bring the pot to a simmer over medium heat.
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23. Once simmering and scum appears, push it to the side of the pot with the back of a ladle and skim it off. Rinse your ladle with the prepared water and repeat skimming. This is key! The initial scum often contains strong odors from the beef, so skim thoroughly. After this, you can skim every 15 minutes or let it simmer in.
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24. Once boiling, add 2-3 bay leaves (if using) and the prepared seasoning mixture to the pot.
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25. Reduce to low heat, cover, and simmer gently for 30 minutes without a lid, skimming off any scum that appears.
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26. After 30 minutes, remove the bay leaves. This is key! Bay leaves can impart a bitter taste if left in too long, so remove them partway through simmering.
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27. Cover the pot and continue to simmer for another 45 minutes. This is key! Maintain a gentle simmer where the liquid is just bubbling. Cover to prevent excessive evaporation.
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28. After 45 minutes of simmering, increase the heat to high and reduce the sauce until it thickens, stirring constantly to prevent scorching. The sauce level should be slightly above the halfway point of the ingredients.
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29. Add the milk and 60g of butter, and simmer over medium heat for about 5 minutes, stirring until the butter is melted and incorporated.
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30. Taste and adjust seasoning with salt and black pepper as needed. If serving with rice, a slightly richer flavor is recommended.
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