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
• 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.
• 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
