Preparation time: 10 minutes
Cooking time: More than 3 hours
Roasted green asparagus, gratin dauphinois, sautéed new potatoes, etc.
- Cover the shank with cold water and bring to a boil. Skim the scum from the surface.
- Add half the aromatic garnish and the seasoning and cook over low heat for approximately 2 hours until the meat is very tender.
- Remove the shank from the liquid and wrap in plastic wrap; cool.
- Strain the cooking liquid and reduce by half.
- Brown the shank in peanut oil on all sides, adding the remaining aromatic garnish, cut into large cubes, and the butter.
- Brown the garnish and add the tomato paste.
- Deglaze with white wine.
- Add the reduced cooking liquid and peppercorns.
- Finish cooking the shank in a 200° C (400° F) oven for 1 hour, basting often to glaze it.
- Remove from the oven and transfer the shank to a platter. Strain the liquid.
- Correct the seasoning and pour the juice into the dish.
- Garnish with a nice bouquet.
To accompany this dish, we recommend a Saint Joseph, "Caprice d’Héloïse" 2005, Domaine Pierre Finon
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