4 hours · Serves 6 to 8
Ingredients
- 1 Thor's Hammer beef shank (about 3.5kg)
- 3 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp flaky sea salt
- 2 tsp black pepper
- 1 head of garlic, halved across
- 4 sprigs thyme
- 500ml beef stock
- 2 onions, thickly sliced
Method
- Take the shank out of the fridge 1 hour before cooking. Heat the oven to 160C (140C fan).
- Mix the oil, paprika, garlic powder, salt and pepper into a paste and rub it all over the meat.
- Scatter the onions, garlic and thyme in a deep roasting tin and pour in the stock. Sit the shank on top.
- Cover tightly with foil and roast for 3 hours, then remove the foil, baste and roast for a further 45 minutes to build a dark, sticky crust.
- Rest for 20 minutes. The meat should pull from the bone with a fork. Spoon the pan juices over the top and carve at the table.
Tip: Strain and reduce the tin juices for 10 minutes to make a rich gravy for the table.
