Roasted Beef Shank
From Men's Health Magazine
- 5 pound bone-in beef shank, trimmed of all excess fat, trussed
- freshly ground black pepper
- 1 1/3 cups red wine
- 3 yellow onions, peeled and sliced
- 10 cloves garlic, peeled
- 1/2 bunch parsley
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 2 quarts beef stock
Adapted from blog.ideasinfood.com
Season shank well with salt and pepper. Place in large glass or stainless steel bowl. add red wine, onions, garlic, parsley and rosemary. Cover and marinate overnight, turning occasionally.
Preheat the oven to 350 degrees. In a wide, ovenproof pot or Dutch oven, heat olive oil on medium. When the oil shimmers, add the shank and sear it well on all sides until it's well caramelized, 15 - 20 minutes total. Remove to a large plate.
Strain the marinade and reserve the liquid. Turn the heat to medium low and return the solids to the pot, Saute until the onions caramelize, about 20 minutes. Add the liquid and cook until the onions absorb it, about 20 minutes. Add beef stock, boil, and remove pot from the heat.
Add the browned shank to the pot, making sure the braising liquid covers about 75% of it. Put a lid on the pot and place it in the oven, Roast, basting regularly, until the internal temperature reaches 150 degrees F and the meat is tender and pulls easily from the shank's bone, about 3 hours.