Beef Shank in a Tasty Sauce

Name: Beef Shank in a Tasty Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g beef shank; 150 g Debrecen-style bacon or other bacon for larding the meat; 200 ml dark beer Velkopopovický Kozel, another brand may be used; 100 ml water; 1 larger onion; 2 tbsp redcurrant jam; 1 thicker slice of lemon; a sprig of rosemary; salt; ground black pepper; approx. 3 m of string folded in half (for tying the meat); boiled potatoes or a semolina dumpling as needed

Beef & Game

Beef Shank in a Tasty Sauce

We lard the beef shank with bacon, which melts during cooking and the fat is gradually absorbed into the meat. The meat then stays succulent and does not dry out. Dark beer with redcurrant jam and rosemary creates a delicious sauce that goes perfectly with boiled potatoes or a semolina dumpling.

Prep: 1 h

Cook: 1 h

Servings: 4

Energy: 528 kcal per serving

Method

01.

Rinse the meat, preferably one nice muscle in one piece, dry it and lard it with bacon. To keep its nice shape, tie it with string, season with salt and pepper.

02.

Cut the rest of the bacon that does not fit into the meat into very small cubes and put them in a heated pressure cooker for 2 minutes to render the fat. Then add the finely chopped onion and fry together until golden.

03.

Push the fried mixture to the edge of the pot, add the meat and let it sear quickly on all sides. Pour in the dark beer and water. Add the redcurrant jam, the slice of lemon and the fresh rosemary.

04.

Close the pot with a lid and cook under pressure from the moment it comes to a boil over a low flame for approximately 50–60 minutes. It depends on the age of the beef.

05.

After this time, cool the pot and open it. Take the tender meat out, remove the strings and cut it into thicker slices. Spoon the hot gravy onto a plate, place a slice of meat on it and serve with boiled potatoes or a semolina dumpling.