1 x Our Cow Beef Shank
1 large brown onion, chopped
1 head garlic, halved
2 carrots, cut in large chunks
2 sticks celery, cut in large chunks
1 bay leaf
5 sprigs thyme & 2 sprigs rosemary
1 can New England Brewing Co Grandad Brown
12 whole button mushrooms
1L beef stock (enough to cover the shank)
Polenta:
250g instant fine polenta*
1L full cream milk
2 bay leaf
200g salted butter
1 cup parmesan, finely grated Sea salt, to taste
1 Australian truffle, finely grated
Notes:
* Polenta can be substituted with mashed potatoes.
Step 1
This recipe can be cooked in a variety of ways - in a campfire (like what we did), on the stovetop, in the oven, in a slow cooker or even in the pressure cooker. The process is all basically the same, the main differences will be in the cooking times.
Step 2
Preheat oven to 160C. In an extra large oven proof pot or dish, brown off the beef shank on all sides. Remove from pan and set aside. Next cook off the onion, garlic, carrots, celery until aromatic and onions have softened slightly. Next add herbs and full can of beer. Stir well to combine and simmer for 2-3 mins to cook off alcohol. Add mushrooms and stir through.
Step 3
Add shank back to the pot and pour over stock to cover. Bring to a simmer and then place in the oven and cook for five and a half hours or until the shank is falling apart and dripping off the bone.
Step 4
Once cooked, gently remove the shank from the pot and cover with foil. Place the pan over high heat and simmer rapidly to reduce.
Step 5
Cook the polenta by bringing milk to a gentle simmer with bay leaves. Once to heat, gently rain in the polenta ensuring you are stirring constantly. Once all the polenta has been added and begins to thicken, remove from heat and add butter and parmesan, whipping vigorously with a wooden spoon until all incorporated. Serve polenta onto a large serving dish and top generously with finely grated truffle.
Step 6
Serve shank onto the bed of polenta, reserving sauce to dress meat with on the plate when serving individual portions.
