@noor205946e: Slow-Roasted Bone-In Beef Shank with Garlic Potatoes Ingredients Bone-In Beef Shank – 4–5 lbs Baby Potatoes – 2 lbs, halved Yellow Onions – 2 medium, quartered Garlic – 8 cloves, minced Olive Oil – 3 tbsp Unsalted Butter – 4 tbsp Beef Broth – 3 cups Tomato Paste – 2 tbsp Worcestershire Sauce – 2 tbsp Soy Sauce – 1 tbsp Smoked Paprika – 2 tsp Garlic Powder – 2 tsp Onion Powder – 1 tsp Black Pepper – 1 1/2 tsp Salt – 2 tsp Dried Thyme – 1 tsp Fresh Rosemary – 3 sprigs Fresh Thyme – 4 sprigs Bay Leaves – 2 Apple Cider Vinegar – 1 tbsp Fresh Parsley – 2 tbsp, chopped Cornstarch – 1 tbsp Cold Water – 2 tbsp Recipe Preheat your oven to 325°F (165°C). Remove the beef shank from the refrigerator approximately 30 minutes before cooking and pat it dry with paper towels. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Rub the seasoning mixture generously over the entire beef shank, making sure to cover all exposed surfaces. Heat olive oil in a large heavy oven-safe roasting pan over medium-high heat. Sear the beef shank on all sides until a deep golden-brown crust develops. Remove the beef and set aside. Add the quartered onions to the same pan and cook for 3–4 minutes until lightly caramelized. Add minced garlic and tomato paste. Stir for approximately 1 minute until fragrant and slightly darkened. Pour in beef broth, Worcestershire sauce, soy sauce, and apple cider vinegar. Stir well, scraping the browned bits from the bottom of the pan. Return the beef shank to the roasting pan. Add fresh rosemary, fresh thyme, and bay leaves around the meat. Cover the roasting pan tightly with a lid or heavy-duty aluminum foil. Place it in the oven and cook for approximately 3–4 hours, depending on the size, until the beef is fork-tender and easily pulls apart. Meanwhile, prepare the potatoes. Toss the halved baby potatoes with melted butter, a little olive oil, salt, black pepper, and a pinch of garlic powder. After the beef has become tender, arrange the seasoned potatoes around the meat and spoon some of the flavorful cooking liquid over them. Return the pan to the oven uncovered for approximately 35–45 minutes, allowing the potatoes to become golden and the beef to develop a beautiful roasted exterior. Transfer the beef and potatoes to a serving platter. Pour the remaining pan juices into a saucepan and simmer over medium heat. Mix cornstarch with cold water until smooth. Slowly whisk it into the simmering pan juices until the gravy becomes thick, glossy, and rich. Stir in a little butter for extra shine. Pour the hot gravy generously over the beef and potatoes. Garnish with freshly chopped parsley and rosemary, then serve immediately while hot and tender. Follow for more delicious slow-roasted beef recipes and homemade comfort food!

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Monday 02 November 2026 09:00:27 GMT