Steps

1. Peel and slice the onions.
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2. Trim the root ends off the garlic cloves (4), crush them, and peel. Remove the sprouts and slice. [Secret Tip!] Sprouts can become bitter when sautéed, so remove them.
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3. Cut the mushrooms into quarters. Use the stems as well. Remove any dirt.
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4. Cut the beef shank (800g) into bite-sized pieces.
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5. Season the beef shank evenly with salt (to taste) and black pepper (to taste), then rub it in. Dust all sides with all-purpose flour (approx. 3 tbsp).
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6. Heat olive oil (approx. 1 tbsp) in a frying pan.
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7. Add the prepared beef shank to the pan and sear it on all sides until browned.
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8. Remove the browned beef shank from the pan.
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9. Add butter (20g) to the same pan, which still has the beef drippings.
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10. Melt the butter, add the sliced onions and salt (to taste). [Secret Tip!] Adding salt helps to quickly release the moisture from the onions, making them soften faster.
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11. Sauté the onions, flipping occasionally, until they turn caramel-colored.
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12. Add the sliced garlic and continue to sauté thoroughly. [Secret Tip!] The browned bits at the bottom are a source of flavor, so it's okay if they char a little.
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13. Return the seared beef shank to the pan. Add red wine (1 bottle, approx. 750ml), water (50cc), coarse black pepper (to taste), consommé (1 tbsp+), and a small amount of salt.
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14. Simmer uncovered over medium heat for about 30 minutes to let the wine's acidity evaporate.
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15. Melt butter (20g) in a separate frying pan.
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16. Add the cut mushrooms to the melted butter, sprinkle with a little salt, and sauté until they absorb the butter. [Secret Tip!] Sautéing the mushrooms well in butter makes them more delicious. If you cook them too long, they will shrink, so we'll add them later.
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17. Continue to simmer uncovered over medium heat for 20-25 minutes.
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18. Add sugar (2 tbsp) to the stew pot. [Secret Tip!] The same amount of honey can be used as an effective substitute for sugar.
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19. Once the sugar has dissolved, cover the pot and simmer over medium heat for another 20-25 minutes.
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20. Cover and simmer over medium-low heat for 20 minutes. If the stew becomes too thick, add water (50cc) to adjust the consistency. [Secret Tip!] Be careful not to burn it, and adjust to achieve a desirable thickness.
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21. Add the sautéed mushrooms to the stew pot.
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22. Add the remaining butter (40g) to the stew pot.
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23. Once the butter has melted, cover the pot and simmer for another 20 minutes. [Secret Tip!] Simmering for a total of 1 hour will make the meat tender.
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24. Serve in bowls, optionally drizzle with a little heavy cream, and garnish with a little dried parsley to finish. Enjoy!
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