How To Cook Beef Shank In Oven
Welcome to our kitchen, where we are going to share with you a delicious and succulent recipe for cooking beef shank in the oven. Beef shank is a flavorful and tender cut of meat that benefits from slow cooking to achieve its full potential. So, let’s fire up that oven and get started!
Ingredients:
- 1 beef shank, approximately 2-3 pounds
- 2 tablespoons olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
- Preheat your oven to 325°F (160°C).
- Drizzle the olive oil into a large oven-safe pot or Dutch oven and heat over medium-high heat on the stove.
- Season the beef shank with salt and pepper, then sear it on all sides in the hot pot until nicely browned. This step will help seal in the juices and enhance the flavor.
- Once the beef shank is browned, remove it from the pot and set it aside momentarily.
- In the same pot, add the sliced onion, minced garlic, carrots, and celery. Sauté until the vegetables become tender and fragrant.
- Add the tomato paste and stir it into the vegetables. Cook for a minute or two to allow the flavors to meld together.
- Pour in the beef broth and red wine (if using), and bring the mixture to a simmer.
- Return the seared beef shank to the pot and add the dried thyme and rosemary. Ensure the herbs are evenly distributed.
- Cover the pot with a lid and transfer it to the preheated oven.
- Allow the beef shank to cook in the oven for approximately 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- Remove the pot from the oven and let the beef shank rest for a few minutes.
- Once rested, transfer the beef shank to a cutting board and slice against the grain into thick, juicy portions.
- Serve the succulent beef shank with the flavorful vegetables and spoon some of the delicious pan juices over the top.
This oven-cooked beef shank is a fantastic choice for a comforting and hearty meal. The slow cooking process ensures that the meat becomes tender and infused with all the flavors of the aromatic vegetables and herbs. Enjoy this dish with some mashed potatoes, roasted vegetables, or crusty bread to soak up the delectable pan juices. Your taste buds will thank you!
So, the next time you have a beef shank on hand, don’t hesitate to try this easy and mouthwatering recipe. Your family and friends will be impressed with your culinary skills!
Have experience cooking beef shank in the oven? Share your tips and tricks in the Cooking Techniques forum.
FAQ:
Can you explain what beef shank is?
Beef shank comes from the lower leg of the cow and is known for its rich flavor and tough texture. It is a relatively lean cut of meat that is loaded with connective tissue, which makes it ideal for slow cooking methods like braising or roasting in the oven.
Do I need to marinate beef shank before cooking?
While marinating is not necessary, it can enhance the flavor and tenderness of beef shank. A marinade can be made using ingredients like soy sauce, vinegar, herbs, and spices. It is recommended to marinate the beef shank for at least 2 hours or overnight in the refrigerator for best results.
What is the best oven temperature for cooking beef shank?
For cooking beef shank in the oven, it is ideal to preheat your oven between 325°F (163°C) to 350°F (177°C). This low and slow cooking method helps to break down the tough connective tissues and render the meat tender and flavorful.
How long does it take to cook beef shank in the oven?
The cooking time for beef shank in the oven depends on the size and thickness of the cut. On average, it can take about 2 to 3 hours at a low heat setting. However, it is important to monitor the meat’s internal temperature using a meat thermometer to ensure it reaches a safe internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
What is the recommended oven pan for cooking beef shank?
To cook beef shank in the oven, it is best to use a heavy-duty roasting pan or a Dutch oven with a tight-fitting lid. These pans help to distribute the heat evenly and retain moisture, resulting in tender and juicy meat.
Should I sear the beef shank before roasting it in the oven?
Searing the beef shank before roasting is not necessary but highly recommended. Searing helps to develop a flavorful crust on the meat’s surface and enhances the overall taste. Heat a skillet or Dutch oven over high heat, add a little oil, and sear the beef shank on all sides until browned before transferring it to the oven for further cooking.
Can I add vegetables and broth to the beef shank while cooking it in the oven?
Absolutely! Adding vegetables like carrots, onions, celery, and potatoes to the roasting pan along with beef broth or red wine can infuse additional flavors into the meat and create a delicious one-pot meal. The vegetables will absorb the juices from the beef shank, making them incredibly flavorful and tender.
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