Heat olive oil in a pot and sear the diced beef shank on all sides to lock in the flavor.
Remove the meat from the pot. Add the chopped onion to the same pot and sauté until golden brown.
Add minced garlic, dried marjoram, salt, pepper, and tomato paste. Sauté for a minute.
Pour in the chopped peeled tomatoes, water or broth, and add the bay leaf.
Return the beef to the pot, cover, and cook on low heat for about 1.5 hours until the meat is tender.
15 minutes before the meat is done, stir in the grated carrots. 5 minutes before the end, add the grated zucchini.
Meanwhile, cook the chickpea pasta according to package instructions. Once cooked, mix it directly into the sauce.
Serve the pasta hot, sprinkled with grated parmesan cheese.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
