One of those meat cuts, considered tough, that when cooked with patience they reveal their wonderful taste. Very rich both in taste and quantity but they can’t get any smaller! Since Beer is used for the humidity I thought it would be nice to serve them with my Oven Roasted Potatoes that are also full of beer taste (Please find the recipe in the ‘Potatoes’ section or follow this Link)
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
- 24 hours before cooking, or overnight, brine the shanks in salted water (100 grs of coarse salt). Next day take them out of the brine, wash them well and pat them dry. Keep aside.
- Preheat the oven to the maximum, 200 degrees C, air circulation, rack to the lowest position.
- Mix and whisk in a medium size bowl the mustard, honey, Paprika, oil, lemon juice and peel, salt and pepper. Baste the shanks. Keep aside any remaining baste.
- In a heavy casserole or Dutch oven lay at the bottom the carrots and the onions, season with salt and pepper and put on top the shanks. Add the garlic, 200 ml of the beer and the lemon peel. Insert a thermometer probe to one of the shanks, not touching the bone. Close tightly with the lid and cook for 40 minutes.
- Reduce heat to 150 degrees C, and cook aiming for 80 degrees C, about 3 hours.
- Halfway through open the lid and add the remaining beer.
- When done, take the shanks on a plate and discard the lemon peel. Place in a medium saucepan the juices, the carrots and the onions. On high heat boil for 20 minutes until reduced to half. Return all in ingredients to a fine sieve and put your sauce in a sauce serving bowl.
- In the meantime, baste the shanks with the remaining baste and return them the empty casserole, Increase the oven heat to 200 degrees C, and while uncovered brown the shanks for about 15 minutes.