Shank-y-o yo daddy-o
September 28, 2005 mains, red meat
I do this one differently every time. I think the best and easiest way to describe how to cook this dish is to suggest you do a really good napolitana sauce, immerse the shanks in it and bake until tender on a medium heat for around 1.5 hours. Its not quite an osso bucco, but that doesn’t stop me from making a Gremolata to sprinkle on top.
Serves: for four.
Preparation: 25min
Cook: 45
Ingredients:
Four shanks
One large onion
Three cloves of garlic
A stalk of celery
A carrot
175ml of beef stock
2 tablespoons of tomato paste
A tin of tomatoes.
Herbs.
½ cup of flour
Salt and pepper to taste.
Olive oil.
Add some side veggies to serve.
Gremolata
Combine: 1/3 cup or fresh parsley finely chopped, 1 clove of garlic crushed and 2 teaspoons of lemon rind.
I like a napolitana with little chunky bits in it. If you were to serve this with pasta, I would highly recommend maturing the sauce slowly – perhaps even pureeing it. But that is not what a shank-y-o is about.
1. Preheat the oven at 180C
2. Coat the shanks in flour, the flesh will be moist enough for the flour to stick on its own. Brown in the pan you will use to make the napolitana sauce.
3. Once sealed remove the shanks into a baking tray and set aside.
4. Add the onion, carrot and celery to the pan and sauté until soft.
5. Combine garlic, beef stock, tomato paste, tinned tomatoes, herbs and seasoning and heat through.
6. Cover the shanks with the heated sauce, cover and place in the oven until cooked. This should take around 45 minutes depending on how large the shanks are.
7. Serve with sprinkles of Gremolata on top.