Step by step
After an hour and a half, remove the tin foil and replace in the oven so as to crisp up the surface for half an hour
Tips
This main course can be accompanied with the same beer you used for cooking the shank. Or match it with a robust red wine.
Trivia
The shank is a cut of meat rich in connective tissue which needs long, slow cooking, whether in the oven or on the hob. One also makes ‘ossobuco’ from this part of the animal, cutting across the bone.