Braised Peppercorn Beef Shank

By JenHall

This is extra yummy :) Dev loves it!! This is very rich - you can't eat a ton of it in one sitting...

Ingredients

• 1 - 1 1/2 lb crosscut beef shank with bone
• 1 - 2 Tablespoons crushed black pepper
• generous pinch of sea salt
• 4 - 5 peeled garlic cloves
• 4 - 5 rosemary sprigs
• 1/2 bottle dry red wine

Preparation

Step 1

Preheat the oven to 225

Place the shank in a casserole dish that is just large enough to hold it. Sprinkle with salt and pepper. Scatter the garlic and rosemary over it, and pour in the red wine.

Cover the casserole and stick in the oven for 7 - 10 hours.

When you pull it out of the oven, it will fall apart at the slightest touch of a fork. Just shred it all together, mash the garlic cloves and bone marrow into it, and serve it with a slotted spoon so that it isn't swimming.