Roasted beef shank with beer and paprika

Meat and beer: you can never go wrong. You could either cook the meat and eat it while drinking beer or, better, you can add the beer to the beef while it’s cooking, to obtain a wonderfully succulent roast.

During one of my latest trips to Italy I have discovered a new chef on TV called “Giorgione” (BIG Giorgio). The nickname is not a coincidence, as this chef really loves his food and is truly big. He lives in Umbria where he runs the restaurant “Alla via di mezzo” near the town of Montefalco, a place worldwide famous for the Sagrantino di Montefalco red wine. Giorgione cooks rustic food and experiments in the kitchen with local ingredients, sometimes re-interpreting traditional dishes and some other times coming up with really original recipes.

When my friends Filippo and Loredana invited me for dinner last weekend, they used one of Giorgione’s recipe for the meat, and I was so blown away by the taste and texture of that dish that I wanted to share it with you. It’s a beef shank covered in paprika, then cooked in double malt beer.

beef shank recipe roastIngredients: very few ingredients are needed for this dish:  a large beef shank (usually better ask for it to your butcher), 1.5 pints (0.8 litres) of double malt beer, a handful of juniper berries, sweet and spicy paprika, extra virgin olive oil and salt.

Preparation: the preparation of this dish is very simple; it only takes quite a while to cook it as the chunk of meat is large and has to cook slowly. First of all cover the beef shank with sweet and spicy paprika and rock salt: the meat needs to be completely covered by this flavoursome red powder.

Roast beef beer paprika

Place the shank on a large tray you will use to cook the meat. Heat the oven at 320°C (600°F) and, when hot, place the beef shank in the oven for 10 minutes. After ten minutes, flip the shank and let it cook for 10 more minutes.  This procedure will seal the meat and will keep the juices inside.

beef recipe Umbria italian food

Take the meat out, lower the oven temperature at 210°C (410°F). Pour the beer on the beef shank and add a handful of juniper berries and a bit of extra salt. Cook the meat in the over approximately for 2.5 hours, paying attention to flip the shank every 20 minutes or so and pouring the beer on top of it with a spoon every time you flip it: this will help the meat to golden outside and to create a caramellised crust.

When almost cooked, take the meat out and use a thin, long spoon or knife to take out the marrow from the large bone. The marrow will be partially cooked but still white.marrow beef roast recipe

Use a fork or a spoon to evenly distribute the marrow all over the shank, then place it back in the oven for 30 minutes, keeping an eye on it. The marrow will melt and will add that extra, fantastic glazed layer around the meat.

beef roast with beer

the roast is finally ready! Take it out of the oven and cover it with a lid and let it rest. After at least 30 minutes (we waited over 2 hours as we had the rest of the dinner before eating it) cut the shank in thin slices and serving it adding some of the juices left in the cooking tray. It is a spectacular, flavoursome dish, perfect for an afternoon BBQ party in the garden or as a main dish for a special Sunday roast. Let me know if you liked it, once you have tried it, and share pictures of the results: I am looking forward to seeing them!

beef roast with beer

 

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Roasted beef shank with beer and paprika
 
Prep time
Cook time
Total time
 
An easy and succulent roast
Author:
Recipe type: Meat
Cuisine: Italian
Ingredients
  • a large beef shank (usually better as for it to your butcher)
  • 1.5 pints (0.8 litres) of double malt, dark beer
  • a handful of juniper berries
  • sweet and spicy paprika
  • extra virgin olive oil
  • salt
Instructions
  1. Cover the beef shank with sweet and spicy paprika and rock salt.
  2. Place the shank on a large tray you will use to cook the meat.
  3. Heat the oven at 320°C (600°F) and, when hot, place the beef shank in the oven for 10 minutes. After ten minutes, flip the shank and let it cook for 10 more minutes.
  4. Take the meat out, lower the oven temperature at 210°C (410°F). Pour the beer on the beef shank and add a handful of juniper berries and a bit of extra salt.
  5. Cook the meat in the over approximately for 2.5 hours, paying attention to flip the shank every 20 minutes or so and pouring the beer and juices on top of the shank with a spoon every time you flip it.
  6. When almost cooked, take the meat out and use a thin, long spoon or knife to take out the marrow from the large bone. Evenly distribute the marrow all over the shank, then place it back in the oven for 30 minutes.
  7. Take the shank out of the oven, cover it with a lid and let it rest for at least 30 minutes. Slice it thinly and serve with the roasting juices.

 Roast beef recipe

Egg and ham bruschettaDuring the same meal, my friends Pippo and Lory prepared other delicious dishes. Check out their recipes including their ham, egg and asparagus bruschetta to get ideas for a complete 3 course dinner party.

 

 

 

 

Alessio
Hallo! I’m Alessio: an Italian geek with the passion for food and travel. I’m originally from Umbria Region - the Green hearth of Italy - and currently live in London. I’m often on a plane, travelling somewhere either for work or holidays. This is my little corner of the world where I share my tasty recipes, tips on how to cook, restaurants to try and places to visit, including my beautiful Umbria.

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