Shank

Ingredients

• 1.5 kg shank
• 6 onions
• Salt and pepper
• 3 tablespoons flour
• 50g butter
• 6 tablespoons olive oil
• 900ml dark beer
• 2 teaspoons white wine vinegar
• 1 tablespoon natural sugar
• 6 slices of baguette
• Dijon mustard

Method

1. Cut meat into cubes, preheat oven to 140°C. Mix flour with a teaspoon of salt and pepper, and then mix with the meat cubes.
2. Heat 25g of butter with oil and fry onion circles until golden. Once done, remove, put the meat cubes instead and stir-fry, then remove meat aside.
3. Pour half of beer into the same pan and mix with fat left-over, then add onion, meat, remaining beer, salt and pepper, and put it into the oven and bake it for 2 hours.
4. Make a small ball using flour left after meat wrapping and the second half of butter, then put it in a fridge.
5. After 2 hours of baking, take out the pan from the oven, remove meat aside and place the pan on a hob heated on medium level. When juice starts to boil, gradually add the butter ball. Cook slowly and stir for a while.
6. Taste it, flavour with salt, pepper, vinegar and sugar. Return meat into the pan and mix with sauce. Add slices of baguette spread with Dijon mustard on the top, and then bake for another 35 minutes.

Ingredients

• 700g shank
• 4 tablespoons flour
• 1 onion
• 100ml dry white wine
• 40ml whipping cream
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 handfuls of sage leaves

Method

1. Cut shank into cubes and wrap in flour.
2. Heat butter with oil and fry the meat cubes for about 10 minutes until brown, turning them occasionally.
3. Remove meat aside, put onion finely chopped with sage instead and fry for a few minutes until golden.
4. Add meat to the pan, pour wine, also add a tablespoon of water if needed and let fat dissolve.
5. Pour cream, add salt, pepper and mix thoroughly.
6. Cover the pan, lower heat and simmer gently for about 50 minutes.
7. When meat is soft, serve it with potato gnocchi or puree.