Secure the beef shank with two pieces of string and insert the sticks of rosemary between the beef shin and the string before seasoning with salt and pepper.
Using a large oven-proof casserole pot (or similar), brown the shank on all sides in a little sunflower oil, then set aside.
Add a touch more oil to the pot and fry the celery and shallots with a pinch of salt and pepper until just caramelized.
Add the tomato paste, stock, wine, garlic, and thyme and stir to combine.
Place the beef shank back into the pot.
Cut a circle of baking paper large enough to cover the shank, then cut a small whole in the middle and place it over the shank bone pressing it down over the sides of the beef to stop the meat from drying out whilst cooking.
Cover the pot with a lid, or with foil secured with a string, and roast in the oven for 4 - 5 hours, or until softened. (Check the liquid level in the pot every so often and top up with a little water if necessary.)
Once softened, remove the foil and the baking paper and place back in the oven for 30 minutes to reduce the sauce and caramelise the shank around the edges if necessary.
Cut off the string, remove the bone and serve with crusty bread and butter.
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