It is taken only from the back part of shank, it is leaner and more fleshy, contains a lot of collagen and is suitable for cooking, roasting and stewing.
Tomato sauce dish with heel of round Ingredients 800g heel of round 2 carrots 2 onions 1 parsley ¼ smaller celery root A sprig of thyme 4 ripe tomatoes 1 tablespoon butter A few peppercorns and allspice 1 cinnamon 1 bay leaf Peel and juice from 1 organic lemon White wine vinegar 1 tablespoon flour Sugar for flavouring Grated gingerbread for thickening 60ml Port wine Method Firstly, prepare meat and broth. Tie meat with a kitchen twine, pour about 1 litre of water, add peeled and halved onion, carrot and a sprig of thyme. Let it boil and cook it for about 1h to 1.5h (respectively, until meat is soften). Remove meat aside, and once cooled down, cut into slices. Strain broth, throw away vegetables and thyme. Squeeze tomato juice into a bowl. Fry onion finely chopped with diced root vegetable on heated butter, then add spices, lemon peel, squeezed tomatoes and fry until golden. Powder with flour, let it simmer for a while, then drizzle with vinegar, pour about 750 ml of the prepared broth, pour wine, tomato and lime juice and simmer for about an hour. Strain sauce, taste and if needed flavour with sugar, thicken with grated gingerbread and serve a slice of meat with tomato sauce and rice or pasta.
Slowly baked heel of round on wine with root vegetable Ingredients 800g heel of round 8 slices English bacon 2 onions 1/4 celery root 1 parsley Salt and pepper 50g butter 2 sprigs of thyme A handful of sage 100ml fine white wine Beef broth for basting 1 teaspoon ground sweet pepper Method Dry, salt and pepper heel of round, wrap it with bacon and tie firmly with kitchen twine. Stir-fry from all sides for 3 minutes on a hot pan, then remove. Fry onion finely chopped on heated butter until golden. Add ground sweet pepper, salt a little and pour wine. Put mixture into a roasting pan and spread onion evenly, then place meat on the top. Pour broth a little and add sprigs of thyme and chopped sage. Bake covered in an oven preheated to 160°C for about 2 hours. Check occasionally, baste meat with juice and pour more broth if necessary. After 2 hours of baking add grated root vegetable into the roasting pan and mix with juice. Bake covered for another half hour. Then remove a lid and take out sprigs of thyme, bake uncovered for 20 minutes. After baking let meat cool down slightly. Then slice meat and serve with root vegetable mixture and mashed potatoes.