Slow-roasted beef shanks
These slow-roasted beef shanks will melt in your mouth.
- 2 hrs 45 mins cooking
- Serves 6
Print
Ingredients
Slow-roasted beef shanks
- 1 beef shank (2.5kg), quartered crossways
- 2 tablespoon plain flour
- 2 tablespoon olive oil
- 800 gram canned crushed tomatoes
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) beef stock
- 1/4 cup (70g) tomato paste
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoon finely chopped fresh lemon thyme
Method
Slow-roasted beef shanks
- 1Preheat oven to 180°C/350°F.
- 2Toss 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.
- 3Place 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.
- 4Remove 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.
- 5Just before serving, stir in herbs.
Notes
Ask the butcher to quarter the beef shank crossways so that the pieces will fit into the baking dish.