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Monday, 19 September 2011

Whole Beef Shank Slow Cooked with Sage Tapenade

Not as complicated but easily as tasty as it sounds. Can't get a whole beef shank? - use osso bucco slices. Don't like olives? - leave 'em out (its no longer close to a tapenade however). I fully plan to use this method again but I think that next time I will use a slow cooker or add an hour of cooking time. To be true to the result that I created tonight I will use the cooking time here I used. My recommendation to you however if you want to try this would be to use a slow cooker. As this is a large chunk of meat full of sinew, it needs more love than it would in slices as in osso bucco. What I did was tender but didn't melt.
Should be enough meat for 6 adults. As for the pictures, annoyingly I could not rotate the first 2 no matter how hard I tried...

1 whole trimmed beef shank (see pic)
Salt and pepper
Olive oil
1 stick celery in small dice
1 capsicum in small dice
1 carrot in small dice
1 onion in small dice
5 medium sized field mushroom in slices
1/2 bottle red wine
4 tbs oven roasted cherry tomatoes
1/2 bunch sage
3 cloves garlic chopped
3 large green olives minced
Extra virgin olive oil
3 or 4 tbs gremolata
2 bunches broccolini halved
2 bunches asparagus halved
Juice from 1/2 a lemon
Parmesan cheese
Some great mash
Some great bread

Olive oil, salt and pepper the shank and sear it on all sides over a medium high heat in a dish with a lid large enough to cook it in, remove and allow to cool for a bit. Combine the chopped olive, sage, chopped garlic and enough extra virgin olive oil to lubricate the mixture. Rub the olive/sage mixture on the outside of the shank. Reheat the cooking dish then toss through the diced carrot, onion, capsicum, celery and sliced field mushrooms through the left over shank seared oil. Deglaze the pan with red wine, nestle in the shank, scatter the cherry tomatoes around the shank, cover and slow cook at 130C for 3 hours.
Prep the rest of the vegetables, and heat the water etc. Make the mash and cover. Remove the shank to a clean plate and cover with foil. Spoon off as much fat with a spoon as you can and discard. Add half the gremolata to the shank sauce and cover for 5 -10 minutes while you finish everything else off.
Steam the greens for 5 mins starting with the broccolini then adding the asparagus 2 mins later (depending on thickness). Drain the greens, allow to steam out for a minute then dress with the extra virgin olive oil, salt and pepper, lemon juice and as much Parmesan as you like.
Try to carve the shank off the bone in 2 or 3 large chunks then slice as thick as necessary (I went for 1cm thick slices). Spoon some shank sauce/vegetables onto clean bowls or plates, add some mash and top with slices of meat, more gremolata and greens with pieces of bread on the side. My mash had horseradish in it.

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