Slow roast beef shank?

Cliecost

Hi,

I bought a shank of beef to have today.

All the recipes I read online for beef shank have it braised or pot roast.

Is it not possible to slow roast it in the normal sense or roasting?

joedenise

All shanks are generally slow cooked in a gravy, ie braised or pot roasted. I've never actually come across a beef shank before but would probably use a slow cooker with some vegetables and a nice beef stock to make the gravy.

Denise

Tiglath

I would pot-roast/slowcook it - it would probably be tough if open-roasted in the oven.

Cliecost

Tiglath wrote: »

I would pot-roast/slowcook it - it would probably be tough if open-roasted in the oven.

joedenise wrote: »

All shanks are generally slow cooked in a gravy, ie braised or pot roasted. I've never actually come across a beef shank before but would probably use a slow cooker with some vegetables and a nice beef stock to make the gravy.

Denise

Ok, Thanks.

Anyone have any recipe ideas? I've never cooked one before.

Tiglath

If you don't have a slowcooker, I'd put it whole in a lidded casserole dish on a moderate temperature in the oven, along with onions and root veg and some stock, similar to what Joe Denise suggested, and cook it for a couple of hours or more. When done in the slowcooker, the meat separates into strands and is very tender indeed - not a fatty cut at all. Not really cuttable - we pull ours apart with forks, like pulled pork.

nuatha

Cliecost wrote: »

Hi,

I bought a shank of beef to have today.

All the recipes I read online for beef shank have it braised or pot roast.

Is it not possible to slow roast it in the normal sense or roasting?

It is possible, but I wouldn't recommend it, its likely to turn out tough, dry, and sinewy.
There's two possible cuts that can be sold as shank, leg (hindshank) and shin (foreshank also known as hough). The latter being my favourite cut of beef.
I use a method similar to Tiglath's but for a recipe this works

Lilyplonk

I WAS wondering what on earth 'shank of beef' could possibly have been - as I've never heard of it before.

However, I frequently buy 'shin beef' which I used when doing a 'pan of scouse' in the SC or Pressure Cooker.

Totally agree that it's bound to need 'long/slow/gentle cooking' like a pot roast or casserole.

sooty&sweep

Hi
I slow cook shin beef or brisket etc in beer with onions.

It makes fabulous gravy, served with yorkshire puds etc. Delicious !!

Jen