Slow Roasted Beef Shank with Beer & Bone Marrow Sauce
Are you up for a challenge? Give this Thor’s Hammer a try!
Slow Roasted Beef Shank with Beer and Bone Marrow Sauce
Ingredients:
• 1 beef shank - approx 2kg • Seasoning - I used The Four Saucemen Beef Rub • 1 sprig rosemary • 200ml Milk stout • 400 ml Beef stock • 1 Garlic head sliced across the top to expose the cloves • 2 Shallots finely chopped • 1 tsp Dijon mustard • 1 tsp red wine vinegar • Olive oil • Salt and pepper • Butter
Method:
• Turn your oven onto 150° • First roast your garlic. Drizzle with olive oil and wrap the whole cut garlic head tightly in foil. Roast for about 1 hour until very tender. • Remove and allow to cool in the foil • Using a long thin knife and chopsticks, remove as much of the bone marrow as you can. Refrigerate until later • Rub the meat with olive oil and season well • Heat about 5 tbsp. Olive oil in a heavy pan until really hot and brown the meat well on all sides • Remove the meat and wrap it tightly, together with the rosemary sprig first in baking paper and then in foil. • Slow roast in the oven until tender - about 4-5 hours.
For the sauce:
• Melt about 2 tbsp. of butter in a sauce pan and gently fry the shallots until soft • Add the milk stout and boil for about 1 minute • Squeeze in the soft garlic puree. • Add the mustard, vinegar and beef stock and whisk everything together • Simmer the sauce until reduced by about half • Thicken with a little corn starch mixed with water if you wish • Add the bone marrow and stir through. The marrow will melt but leave behind some solid pieces. This is what you want. Season with salt and pepper to taste • Remove meat from the oven and rest in the foil for about 15 minutes. • Remove foil, and pull the tender meat apart. • Serve with the sauce and your choice of sides. I served this with creamy mashed potatoes and coleslaw
Slow Roasted Beef Shank with Beer and Bone Marrow Sauce
Ingredients:
• 1 beef shank - approx 2kg • Seasoning - I used The Four Saucemen Beef Rub • 1 sprig rosemary • 200ml Milk stout • 400 ml Beef stock • 1 Garlic head sliced across the top to expose the cloves • 2 Shallots finely chopped • 1 tsp Dijon mustard • 1 tsp red wine vinegar • Olive oil • Salt and pepper • Butter
Method:
• Turn your oven onto 150° • First roast your garlic. Drizzle with olive oil and wrap the whole cut garlic head tightly in foil. Roast for about 1 hour until very tender. • Remove and allow to cool in the foil • Using a long thin knife and chopsticks, remove as much of the bone marrow as you can. Refrigerate until later • Rub the meat with olive oil and season well • Heat about 5 tbsp. Olive oil in a heavy pan until really hot and brown the meat well on all sides • Remove the meat and wrap it tightly, together with the rosemary sprig first in baking paper and then in foil. • Slow roast in the oven until tender - about 4-5 hours.
For the sauce:
• Melt about 2 tbsp. of butter in a sauce pan and gently fry the shallots until soft • Add the milk stout and boil for about 1 minute • Squeeze in the soft garlic puree. • Add the mustard, vinegar and beef stock and whisk everything together • Simmer the sauce until reduced by about half • Thicken with a little corn starch mixed with water if you wish • Add the bone marrow and stir through. The marrow will melt but leave behind some solid pieces. This is what you want. Season with salt and pepper to taste • Remove meat from the oven and rest in the foil for about 15 minutes. • Remove foil, and pull the tender meat apart. • Serve with the sauce and your choice of sides. I served this with creamy mashed potatoes and coleslaw
- Store:
- The Meat Room
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