Baked beef shank

Description

I love to cook and new recipes. Online for over 3 years, but only as a "consumer" recipes. Its not exposed.. couldn't. But Sunday did, once again this dish and decided to photograph the process. Guests happy, and I hope you will like it. More soon Easter, a celebration that can commemorate this dish. It is very satisfying, but at the same time not very costly.

Ingredients

Beef

2 kg
Onion

6 piece
Salt

2 Tbsp
Khmeli-suneli

1 tsp
Basil

1 tsp
Oregano

1 tsp
Black pepper

1 tsp
Turmeric

1 tsp
Mustard

2 tsp

Cooking

Well, that's the leg I had to wash it well, dry with paper towel and pierce in several places with a sharp knife ( for better penetration of the spices)

And this is all the products we need. The photo is not the only mustard. Forgot to put in the frame.

Mix all spices, salt, pepper, and mustard in a bowl (add your favorite seasonings). I'm always experimenting, but this is my favorite option. Well to cover our Shin bone, wrap in cling film and put into the refrigerator on the bottom shelf, low hours on the 4 ( I lay the whole night). Time of preparation without refrigeration

Now almost everything is ready. We take out our drumstick, cut the onions in large rings. Put on a sheet of foil ( who as I used to, I put several sheets in parallel to each other, overlap and breadth of the same), put on the foil as you want the bow.

On the bow, as a pillow, laid our drumstick ( my family loves a lot of onions, the more it turns into a kind of sauce)

Well wrap it up in foil drumstick, so there were no gaps and not tight. in the oven at 150-180 degrees ( focus on your oven) for 2.5 to 3 hours. I was 2.5 hours, but I have a new oven, so it works in good faith.

All the time went.. we Take out our dish.. but did not immediately reveal, allow the meat to rest.. All our delicious meat is ready. During solidification, the juice is transformed into jelly. I used this drumstick was used just for the jelly.. And a few years ago, a colleague was offered the option of cooking.. We mad about it. I hope you will like it and.

Bon appetit!

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