Preparation time: 10 minutes
Cooking time: More than 3 hours
 

Suggested garnish
Roasted green asparagus, gratin dauphinois, sautéed new potatoes, etc.
 

1. Cover the shank with cold water and bring to a boil. Skim the scum from the surface.
2. Add half the aromatic garnish and the seasoning and cook over low heat for approximately 2 hours until the meat is very tender.
3. Remove the shank from the liquid and wrap in plastic wrap; cool.
4. Strain the cooking liquid and reduce by half.
5. Brown the shank in peanut oil on all sides, adding the remaining aromatic garnish, cut into large cubes, and the butter.
6. Brown the garnish and add the tomato paste.
7. Deglaze with white wine.
8. Add the reduced cooking liquid and peppercorns.
9. Finish cooking the shank in a 200° C (400° F) oven for 1 hour, basting often to glaze it.
10. Remove from the oven and transfer the shank to a platter. Strain the liquid.
11. Correct the seasoning and pour the juice into the dish.
12. Garnish with a nice bouquet.

To accompany this dish, we recommend a Saint Joseph, "Caprice d’Héloïse" 2005, Domaine Pierre Finon