Quick & Easy

Slow-roasted beef shanks

These slow-roasted beef shanks will melt in your mouth.
2H 45M



1.Preheat oven to 180°C/350°F.
2.Toss shank pieces in flour to coat; shake off excess. Heat oil in a large frying pan; cook shank pieces, in batches, until browned and almost crunchy all over.
3.Place tomatoes, wine, stock and paste in a deep 5-litre (20-cup) baking dish; stir to combine. Place shank pieces, one at a time, standing upright, in dish; roast, covered, for 2 hours or until tender.
4.Remove shanks from dish. When cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Return meat to dish with tomato sauce; reheat if necessary. Season to taste.
5.Just before serving, stir in herbs.

Ask the butcher to quarter the beef shank crossways so that the pieces will fit into the baking dish.


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