Beef and bean stew with red wine | Hearty Hungarian one-pot meal

Sort through the dried white beans, wash them thoroughly, and soak in cold water for at least 8 hours or overnight. The next day, drain well.

Clean the beef shank, pat it dry, and cut into bite-sized cubes of about 2.5-3 cm. Finely dice the smoked bacon, peel and slice the carrots into rounds. Finely chop the onions and crush the garlic cloves.

In a heavy-bottomed pot or Dutch oven, melt the lard, add the smoked bacon, and render over medium heat until crispy cracklings form.