Baked beef shank

1. Stage

I had a leg like this, wash it well, dry it with a paper towel and pierce it in several places with a sharp knife (for better penetration of spices)

2. Stage

And these are all the products we will need. The only thing missing in the photo is mustard. I forgot to put it in the picture.

3. Stage

Mix all the seasonings, salt, pepper, and mustard in one bowl (add your favorite seasonings). I'm always experimenting, but this is my favorite. Coat our shank well, wrap in clingfilm, and put it in the fridge on the bottom shelf for at least 4 hours (I had it all night). Cooking time is given without the refrigerator.

4. Stage

Now almost everything is ready. Take out our shank, cut all the onions in large rings. We put the foil on the sheet (I put several sheets parallel to each other, overlapping and across the same amount), on the foil we put the onions as you like.

5. Stage

On the onions, as a pillow, we lay our shin (in my family love a lot of onions, the more it turns into a kind of sauce)

6. Stage

Well wrapped in foil shin, so that there was no gap and not tightly. and in the oven at 150-180 degrees (guided by your oven) for 2.5 -3 hours. I had 2.5 hours, but I have a new oven, so it works in good faith.

7. Stage

All the time is out... We take our dish out... but don't open it right away, let the meat rest... That's it-- our delicious meat is ready. As it hardens, the juice turns to jelly. I used to use this shank only for cold cuts. A few years ago, a colleague suggested it. We absolutely love it. I hope you'll like it too.

8. Stage

Bon appetit!