I’d been wanting to make a Whole Roasted Beef Shank Recipe for a long time but its really hard to find one. I was on a MISSION to find this Flintstonian piece of meat so I went to a couple of supermarkets and asked the meat guys if they could order one but no dice. Finally I found a whole beef shank at Great Wall, an Asian market with outlets in Duluth, GA as well as New York, New Jersey, Massachusetts, Maryland and Virginia.(This post is NOT sponsored, I really shop at Great Wall. It’s quite a hike to get to Great Wall so I bring a large cooler bag and stock up on the things I need pork belly, octopus and such) It wasn’t stocked with the other meat but they did have some sliced beef shank in the meat case. I asked one of the guys behind the meat counter if they had a whole one, he went in the back and carried out a nine and half pound beef shank. He offered to cut it for me and was surprised when I declined. It was $3.49 per pound for a total of $33
Beef shank is a big, tough piece of meat with a huge bone running through the center. The beef shank has a bit of fat and sinew that needed trimming but not much. With a knife I cut slits into the shank all over, deep into the meat. I rubbed the meat with my seasoning blend pushing some into the slits. I roasted it low and slow on a bed of onions, covered until it was tender and all the tendons inside began too melt. Then I removed the cover, cranked up the heat and let it get brown and crispy on the outside.
With a fat separator I de-fatted the juices left in the pan after roasting and served that jus along side the roasted meat and braised onions from the bottom of the pan.
After it’s finished cooking the meat on one end of the beef shank shrinks back from the bone making it look like some medieval weapon, sort of Game Of Thrones-ish…I think, I don’t watch the show, but I digress.
- 1 whole beef shank about 9-10 pounds
- 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
Whole Roasted Beef Shank Recipe