Beef shank
Presentation
Imagine a spectacular and delicious holiday dish: baked beef shank. Perfect for surprising your guests with tender, succulent meat full of intense aromas. If you are looking for a second course that combines Italian tradition and spectacular presentation, this recipe is the ideal choice. In just a few steps, you will transform your table into a truly memorable experience.
Ingredients:
- 1 beef shank of 3/4kg
- FIRST MARINADE
- 1 litre of full-bodied beer
- 2 tablespoons of salt
- 2 tablespoons of raw sugar
- 1 tablespoon of dried garlic
- 1 teaspoon of black peppercorns
- 4 tablespoons of lemon juice
- 3 sprigs of rosemary
- 3 bay leaves
- SECOND MARINADE
- 2 tablespoons coarse salt
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1 tablespoon dried garlic
- 1 teaspoon crushed white pepper
Preparation:
1 Trim the pork loin if it has excess fat on the outside and if it is completely wrapped in a thin membrane, make at least three superficial incisions along the length. 2 Mix the spices from the first marinade and add the lemon juice. Stir and transfer the mixture to a container large enough. 3 Add the beer and stir well to dissolve the sugar.
At this point, place a sufficiently large food bag inside the sink, open. Insert the shank, add the rosemary and bay leaves and 4 finally pour in the marinade you just prepared. 5 Close the bag well, taking care to let all the air out, place it in the baking tray and let it rest in the refrigerator for 12/24 hours. 6 At this point, remove the shank from the bag and place it in the baking tray. Collect the marinade liquid in a jug, filtering it with a strainer.
Mix the spices of the second marinade and add a little of the liquid from the first until the mixture becomes between liquid and paste. 7 Then with a brush sprinkle the mixture over the entire surface of the shank. 8 Finally massage the meat with coarse salt distributing it evenly and bake for 10 minutes at 250°C. 9 The baked shank must be well browned on the outside, at this point brush it with the remaining marinade, add some to the pan until it generously covers the bottom and bake at 150°C in a static oven for about 3 hours. During this second cooking, more or less every hour check the shank and, if necessary, brush it with the marinade liquid, add some to the bottom if it has evaporated and possibly turn the shank.
After the first 3 hours, if you have a probe thermometer, 10 check that the temperature of the meat on the bone is at least 65-70°C. If so, 11 you can cover the entire pan with foil and put it back in the oven for about another 3 hours. During this second cooking, turn the shank once. 12 After 3 hours, check that the temperature on the bone has reached 90-95°C. If not, to obtain very tender meat that melts in the mouth, continue until this temperature is reached. Otherwise, you can also reach 80-85°C for meat that is a little more compact internally.
Advise
- First marinade : if you don't have a bag you can also use a container that is not too big, but you will have to turn the shank often to have an even marinade.
- Searing the shank : If during the first searing of the shank any marinade residue sticks to the pan, clean the pan itself before proceeding.
- The trimmings : I recommend cooking the excess fat obtained from the first trimming of the shank together with the shank itself. During cooking it releases flavor, dries out and for me it becomes very good to eat too.
- Side dish : you can accompany this dish with vegetables of any kind, polenta or puree. But the most delicious side dish is definitely the baked potatoes cooked together with the shank itself.
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