1 tablespoon vegetable oil
2 pounds boneless beef shank (or other sinewy cut), cubed
2 onions, chopped
2 cloves of garlic, minced
1/2 cup red wine
3 whole ripe tomatoes, peeled and chopped
1 burdock root (gobo), peeled and sliced
3 tablespoons miso
2 bay leaves
Generously salt and pepper the beef. Heat a heavy bottomed pot such as a dutch oven until hot. Add the oil, then add the beef in a single layer. Leave undisturbed until the beef has a brown crust. Flip and fry the other side until a brown crust forms. Lower the heat and transfer the beef to a plate.
Add the onions and garlic and sauté until wilted and just starting to turn brown (about 15-20 minutes). Add the wine, and boil off the alcohol. Add the tomatoes, burdock, miso and bay leaves. Cover with a lid and simmer until the beef is very tender (2-3 hours depending on how large you cut the beef).
Once the beef is tender, taste the sauce and adjust to your liking with salt, pepper and honey. Garnish with something green and serve with rice, potatoes or pasta.