Valentine’s Day is not just about flowers and sweet words—it’s about food. Good food. The kind that makes your taste buds feel like they just fell in love. And if you’re looking for a dish that screams romance while still giving off “I know my way around the kitchen” energy, let me introduce you to Fried Beef Shank Spaghetti.
MY STORY: Rekindling Love
The first time I met him, I was already seated at the restaurant, scrolling through my phone, half-distracted by the soft hum of conversations around me. Then he walked in. Confident, easygoing, like someone who had been here a thousand times before. We greeted, settled in, and when the menu arrived, we both lingered on one dish—Fried Beef Shank Spaghetti.
We’d heard of garnished spaghetti with beef before, but something about beef shank in spaghetti felt different. Bolder. Unexpected. A little like the way our conversation flowed that night—effortless, rich, layered with laughter and a sprinkle of curiosity. And just like that meal, that night marked the beginning of something beautiful.
So this Valentine’s, I’m recreating that dish. Not just for the taste, but for the memory—the reminder of how we started, one forkful at a time.
Revisiting the First Taste of Us
As Valentine’s Day approached, I found myself craving more than just romance—I craved nostalgia, the feeling of that first meeting, the warmth of that first meal. So, on a quiet afternoon, I went back to that same restaurant. The same table, the same lighting, the same soft hum of conversations in the background. And when the plate of Fried Beef Shank Spaghetti was set before me, it was like flipping through an old photo album—every bite brought back a memory.
This time, though, I wasn’t just eating it. I was analyzing it. The way the beef shank was slow-cooked to tender perfection, then lightly fried to add a crisp edge. How the spaghetti soaked up the rich, tomato-based sauce, bursting with spices that lingered just long enough. The hint of garlic, the warmth of pepper, the final touch of fresh herbs. I took notes, imagining how I could bring this meal to life in my own kitchen, not just as a dish, but as a love letter on a plate.
This Valentine’s, I won’t need a menu card. I’ll be the chef, recreating the very first meal that unknowingly became ours. Because sometimes, love isn’t just in words or gifts—it’s in the flavors we share, the meals that remind us where it all began.
FROM MEMORIES TO RECIPE: Bringing the Dish Home
Leaving the restaurant, I felt like a woman on a mission. I had tasted, analyzed, and imagined—but now, I needed to create. I needed to take that unforgettable meal and turn it into something I could make with my own hands, for him, for us.
The first step? The recipe.
I spent the next day diving into research—reading food blogs, watching a few YouTube videos, and even asking a chef friend about the magic behind a perfectly cooked beef shank. I scribbled down notes: Slow cook first, fry later. Let the sauce be rich, not watery. Balance the heat—too much pepper and it’ll overpower the beef. Fresh basil for the final touch.
Then came the fun part—
Market Run
I always say you haven’t truly cooked until you’ve bargained with your customers at the market. I strolled in with my mental checklist, greeted by the familiar chaos—vendors calling out, the scent of fresh produce filling the air, and the rhythm of the popular terminus market moving around me.
Beef shank? My trusted meat seller grinned as he wrapped up the best cuts for me, knowing I wouldn’t settle for anything less.
Fresh tomatoes and peppers? My go-to tomato woman waved me over, already reaching for the ripest ones. “You dey cook special meal?” she teased. I just laughed.
Garlic, onions, and spices? The spice guy threw in an extra cube of seasoning after I promised to come back soon.
Spaghetti? Easy. Picked the premium brand, because if I’m doing this, I’m doing it right.
Onion leaves for garnish? The final touch.
Arms full of ingredients, heart full of excitement, I headed home. The kitchen was about to become my own little love lab, where memories would mix with flavors, and where I’d turn nostalgia into something tangible, something he could taste. Valentine’s dinner was officially in motion.
COOKING WITH LOVE AND MEMORIES
With my market haul spread across the kitchen counter, I took a deep breath. This wasn’t just dinner; this was a love story told through flavors. Every ingredient carried meaning, every step was a brushstroke on the canvas of our story.
I tied my apron, set my phone to play a soft mix of our favorite songs, and got to work.
STEP 1: PREPPING THE BEEF SHANK – THE HEART OF THE DISH
Beef Shank is a tough cut, but when treated with patience, it becomes melt-in-your-mouth tender—kind of like love, right? I rinsed the meat, patting it dry as I thought of our first meal together. Back then, we hesitated before ordering, unsure if we’d like it. Just like we hesitated with each other at first—curious, cautious, but drawn in nonetheless.
I marinated the shank with salt, pepper, garlic, a little seasoning, and let it sit, soaking up the flavors the same way we had soaked up each other’s words that night at the restaurant.
Then, into the pot it went, simmering in a rich broth of onions, bay leaves, and a hint of ginger. The aroma filled my kitchen, wrapping around me like a warm hug. I let it slow-cook, knowing that the best things—whether love or food—can’t be rushed.
STEP 2: THE SAUCE – WHERE PASSION MEETS FLAVOR
I moved on to the sauce, blending my fresh tomatoes and peppers until smooth. Heating up some oil, I sautéed onions until they turned golden, releasing their sweetness. In went the blended mix, sizzling and bubbling, thickening into a deep red sauce.
As I stirred, I remembered how that night in the restaurant, the conversation had flowed as easily as this sauce now did—no awkward pauses, just an effortless blend of two people discovering something new together.
I seasoned the sauce carefully—paprika for warmth, thyme for an earthy depth, and a splash of the beef broth for that extra oomph. Then, I fried the now-tender beef shank in a separate pan, crisping up the edges while keeping the inside juicy. Golden-brown perfection.
STEP 3: SPAGHETTI – THE TIES THAT BIND
The spaghetti boiled in salted water, strands swirling like intertwined fingers. Draining it, I tossed it straight into the simmering sauce, letting it soak up every bit of flavor. No shortcuts, no skipping steps—just like us, taking time to build something real.
I gently folded in the crispy beef shank, watching as it nestled perfectly into the spaghetti, like a missing puzzle piece sliding into place.
STEP 4: THE FINAL TOUCH – A PLATE FULL OF LOVE
A sprinkle of fresh onion leaves, a light grating of Parmesan, and a final drizzle of olive oil. I plated it with care, knowing this wasn’t just a meal—it was a memory served on a plate.
As I set the table, lighting a candle just for the mood, I smiled. Cooking this dish wasn’t just about recreating a taste; it was about recreating a feeling. The feeling of our first night, the excitement of something new, the warmth of knowing that some flavors—like love—only get better with time.
Tonight, when he takes his first bite, he won’t just taste spaghetti. He’ll taste us.
A TASTE OF FOREVER
As I placed the final dish on the table, I couldn’t help but feel a deep sense of satisfaction. This wasn’t just food—it was a memory reborn, a love note in the form of a meal.
When he took the first bite, his eyes lit up, just like that night at the restaurant. The flavors, the warmth, the nostalgia—it was all there.
“You really made this?” he asked, almost in disbelief.
I nodded, watching him savor the taste. “I wanted us to relive our first meal together. The start of us.”
And in that moment, amidst the candlelight and the familiar aroma of beef shank spaghetti, I realized—love is not just about grand gestures. It’s in the details. The effort. The way we recreate the things that made us fall in love in the first place.
This wasn’t just a Valentine’s meal. It was a reminder that some tastes, like some love stories, are meant to last forever.😊
FRIED BEEF SHANK SPAGHETTI
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Ingredients
- ------------------------FOR THE BEEF SHANK
- 2 medium-sized beef shanks, sliced
- 1 tsp salt
- 1 tsp curry
- 1 tsp thyme
- 1 tsp chilli pepper
- 1 tsp seasoning cubes/powder
- 1 thumb-sized piece of garlic, grated
- 1 small onion, chopped
- 2 bay leaves (optional)
- 3 cups water (for boiling)
- 2 tbsp vegetable oil (for frying)
- --------------------------FOR THE SAUCE
- 6 large tomatoes, blended
- 5 cayenne pepper(sumbo), sliced
- 5 scotch bonnet (ata rodo), blended (adjust for spice preference)
- 1 medium onion, finely chopped
- 2 tbsp tomato paste
- Diced carrot and green beans
- 1 tsp thyme
- 1 Tsp curry
- 1 tsp chilli pepper
- 4 seasoning cube
- 1/2 cup beef broth (from boiling the shank)
- 2 tbsp vegetable oil
- ---------------------------FOR THE SPAGHETTI
- 250g spaghetti
- 1 tbsp salt (for boiling water)
- 1/4 cup fresh basil or parsley or onion leaves, chopped (for garnish)
- Parmesan cheese (optional, for serving)
Instructions
STEP 1: PREPARING THE BEEF SHANK
1. Wash and pat dry the beef shank. Season with salt,Chili peppers , garlic powder, curry,thyme and seasoning cubes. Let it marinate for 15 minutes.
2. In a pot, add the beef shank, chopped onions, ginger, bay leaves, and water. Bring to a boil, then reduce heat and let it simmer for 45–60 minutes until tender.
3. Once cooked, remove from the broth and let it rest for a few minutes. Reserve the broth for the sauce.
4. Heat 2 tbsp of vegetable oil in a pan. Fry the beef shank pieces on medium heat until golden brown and crispy on the edges. Set aside.
STEP 2: MAKING THE SAUCE
1. In a pan, heat 2 tbsp of oil. Add chopped onions and sauté until soft.
2. Stir in the tomato paste and cook for 2 minutes. Then, add the blended tomato,cayenne pepper,diced carrots and green beans, onions leaves and scotch bonnet mix. Let it simmer until thickened (about 10–15 minutes).
3. Season with thyme, curry, seasoning cubes, and salt to taste. Add 1/2 cup of beef broth and stir well.
4. Let the sauce simmer for another 5 minutes until it deepens in flavor.
STEP 3: COOKING THE SPAGHETTI
1. In a large pot, bring water to a boil. Add salt and spaghetti, cooking until al dente (firm but not too soft).
2. Drain the spaghetti and immediately toss it into the sauce, coating every strand evenly. Add a tablespoon of olive oil to enhance the texture.
STEP 4: BRINGING IT ALL TOGETHER
1. Gently mix the crispy fried beef shank into the spaghetti, ensuring every bite carries that rich, meaty goodness.
2. Garnish with fresh basil or parsley or onion leaves, and top with a sprinkle of Parmesan cheese if desired.
3. Serve hot, with love.
Footnote
Eleven, Twelve or One Malapropisms
When we were young and enjoyed sharing our stories which shaped us
We connected as people often do over music, books, movies and other experiences
Sometimes the starting point was a simple effort as reading a swirl in a coffee mug
Or the leaves remaining behind on lightly washed teacups
Someone who tried and someone who observed with mild amusement
Till they felt a bit of perspiration. Later there was no time for further investigation
Even Divine Comedy served Al-Dante was left in forgotten pages of Paradise Lost
And Paradise Regained.
So we share a few wall hangings which are perhaps confessions
Of days when there were many breaks for indulgent intermissions
Someone insisted on pressing pause till the other person returned
When there was a point of no return, they resumed watching alone themselves
Such is life of everyday V Day D Day FOMO
I say, let’s not break our heads over what you may see or may not see
The cost of tumours and cost of ill humours are about the same
I am unable to share details due to the delay of shanks which were swimming in
Other fish tanks trying to revisit mixed metaphors and similes
of Hot Shorts Part Deux. Smile please. 😉
Melting Lemon Drop 16.02.2025
