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Whole roasted beef shank

Whole Roasted Beef Shank #recipe

Demetra Overton
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Servings 8 servings


  • 1 whole beef shank about 9-10 pounds
  • 1 tablespoon coarse salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon chopped garlic
  • 1/4 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 2 1/2 to 3 inches high) with aluminum foil (this is optional but it makes cleanup much easier)
  • Slice the onion into 1/3 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 4 1/2 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