Beef Shank

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


  1. Heat your oven to 325 degrees
  2. Remove excess (but not all) fat and silver skin from the beef shank
  3. Cut deep slits into the beef shank all over
  4. Mix the spices together and rub them all over the shank, pressing the spices into the slits.
  5. 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)
  6. Slice the onion into ⅓ inch rings and place them in the bottom of the roasting pan
  7. Place the beef shank on top of the onion slices.
  8. Cover the entire top of the pan with foil sealing the sides all around to keep the steam in
  9. Cook the shank for 4½ to 5 hours until the shank is tender
  10. Remove the foil and turn the oven temperature up to 450 degrees
  11. Roast uncovered for 10 minutes, turning once to get all sides browned.
  12. Strain the juices and pour through a fat separator and serve with the beef shank and braised onions

Karen’s Version:

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.


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