Beef Shank comes from the lower portion of the leg and offers great marbling, tender little morsels of meat, and lots of rich marrow bone that adds amazing flavor and nutrients to the final dish. Each slice has about equal proportions of meat and bone. I like to save the bones to make soup afterward. There is lots of gelatin in a shank bone.
Beef Shank Roast Recipe
2-3 lb beef shank roast
1 large onion, chopped
2 tsp sea salt
Dried herbs and spices of choice. We like cayenne, rosemary, garlic, and oregano.
¼ cup water
Preheat oven to 325F. Brown shank slices on each side on medium high in cast iron dutch oven with lid 2-3 lb shank roast. Set aside if necessary while all the slices are browned. Once sliced are browned, return them to pan, add onion, salt, water, and herbs, cover with lid, and place in oven. Cook for 4 hours or until tender. I prefer to debone my roasts before serving, reserving the bones for soup. Then I stir the meat morsels around in the cooking pan to soak up all of the delicious juices. The drippings basically create their own gravy. Serve this on sandwiches, alongside mashed potatoes, or just plain with some veggies on the side.