- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Prepare the Beef Shank:
- Pat the beef shank joint dry with paper towels. Season generously with salt and black pepper on all sides.
- Sear the Beef Shank:
- Heat olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Add the beef shank joint and sear on all sides until deeply browned, about 4-5 minutes per side. Remove the beef shank from the pan and set aside.
- Saute Aromatics:
- In the same pan, add the minced garlic, chopped onion, carrots, and celery. Saute for 5-6 minutes, or until the vegetables are softened and lightly browned.
- Deglaze the Pan:
- Pour in the beef broth and red wine (if using), scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
- Add Flavorings:
- Stir in the tomato paste, fresh thyme sprigs, and bay leaves. Return the beef shank joint to the pan, nestling it among the vegetables.
- Braise the Beef Shank:
- Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Braise the beef shank for 3-4 hours, or until the meat is fork-tender and falling off the bone.
- Create the Crackling:
- Increase the oven temperature to 425°F (220°C). Remove the lid or foil from the pan and continue roasting for an additional 20-30 minutes, or until the top of the beef shank forms a crispy, golden-brown crust.
- Rest and Serve:
- Once done, remove the beef shank from the oven and let it rest for a few minutes before slicing. Serve the crackling beef shank joint hot, garnished with fresh herbs if desired.
Enjoy your delicious crackling beef shank joint, served with your favorite side dishes like mashed potatoes, roasted vegetables, or crusty bread. Adjust the cooking time as needed based on the size and thickness of your beef shank joint.