Whole Roasted Beef Shank
Author: Demetra Overton
Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
Serves: 8 servings
- 1 whole beef shank about 9-10 pounds (mine came from Polyface Farm)
- 1 tablespoon coarse salt
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon fennel seeds
- ½ teaspoon rosemary
- ½ teaspoon chopped garlic
- ¼ teaspoon red pepper flakes
- 1 large onion
- Heat your oven to 325 degrees
- Remove excess (but not all) fat and silver skin from the beef shank
- Cut deep slits into the beef shank all over
- Mix the spices together and rub them all over the shank, pressing the spices into the slits.
- Line a roasting pan with high sides (at least 2½ to 3 inches high) with aluminum foil (this is optional but it makes cleanup much easier)
- Slice the onion into ⅓ inch rings and place them in the bottom of the roasting pan
- Place the beef shank on top of the onion slices.
- Cover the entire top of the pan with foil sealing the sides all around to keep the steam in
- Cook the shank for 4½ to 5 hours until the shank is tender
- Remove the foil and turn the oven temperature up to 450 degrees
- Roast uncovered for 10 minutes, turning once to get all sides browned.
- Strain the juices and pour through a fat separator and serve with the beef shank and braised onions
June 2018. Used 6.77# shank from Polyface Farm with the following variations. I did not cut off any of the fat or silver skin, and I did not separate the fat from the juices when serving. I wanted the full fat. Was treating for SIBO at the time, so omitted the onion, and replaced with turnips, the only veggie I happen to have on hand. The turnips could not have been a better choice, had I planned. I added the turnips the last hour before turning the oven up to 425.
For seasoning, I ground 1 heaping tsp coarse sea salt, 1 clove garlic and a mixture of herbs I dried myself – oregano, and rosemary.
It was absolutely delicious. The dripping had so much fat, I didn’t need to add more fat. Normally I add 2T of ghee or CO at each meal. When I had left overs, I varied it a little by adding fresh parsley and basil. Later in the week, after getting out to shop, I was able to have with other veggies.