Shank is a tough cut and short cooking will never soften it. But give it three hours at 150 degrees and the connective tissue turns to gelatine and the meat falls off the bone by itself. All you have to do is sear it, cover it and forget it.
Ingredients
For the meat
For the tin
Method
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Season the shanks
Rub the shanks thoroughly with olive oil, salt, pepper and oregano.
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Sear
Turn them in a hot pan for 3 minutes a side, until browned.
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Build the tray
Transfer the shanks to a deep tray and arrange the onion, carrot and garlic around them.
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Add the liquid
Dissolve the tomato paste in hot water, pour it into the tray and add the bay leaves.
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Roast slowly
Seal the tray tightly with foil and roast at 150 degrees for 3 hours.
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Brown the top
Take off the foil, raise the temperature to 220 degrees and roast for 10 minutes more.
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Rest
Take it out and rest for 10 minutes, then pour the liquid from the tray over as a sauce.
Tips
- Do not raise the temperature to shorten the time; shank toughens at high heat and breaks down at low.
- Seal the foil tightly. If steam escapes the meat dries out and three hours are wasted.
- Strain the liquid from the tray and boil it in a pan for 5 minutes and you have a thick sauce.
Nutrition
Values are per serving and approximate.