Slow Cooked Beef Shank with Rich Tomato & Herb Sauce

1. Preheat your oven to 160°C (320°F). Pat the beef shanks completely dry with kitchen paper — this is crucial for a good sear. Season generously on all sides with salt and black pepper.

2. Heat the olive oil in a large heavy-based ovenproof pot or Dutch oven over high heat. When the oil is shimmering and just starting to smoke, sear the beef shanks for 3–4 minutes per side until deeply browned all over. Don't rush this — proper colour means proper flavour. Remove and set aside.

3. Reduce the heat to medium. Add the onion to the same pot and cook for 5–6 minutes, stirring occasionally, until softened and beginning to turn golden. Add the garlic and cook for a further minute until fragrant.

4. Stir in the tomato paste and cook for 2 minutes, letting it caramelise slightly against the base of the pot. This deepens the flavour considerably.

5. Pour in the chopped tomatoes and beef stock. Add the dried herbs, smoked paprika, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot — those are flavour gold.

6. Return the seared beef shanks to the pot, nestling them into the sauce. The liquid should come roughly halfway up the meat. Bring to a gentle simmer, then cover tightly with a lid.

7. Transfer to the oven and cook for 3 to 3.5 hours, turning the shanks once halfway through, until the meat is completely tender and pulling away from the bone effortlessly.

8. Remove the shanks carefully. If the sauce looks thin, place the pot on the hob over medium-high heat and simmer uncovered for 8–10 minutes until it reduces and thickens to a glossy, coating consistency. Taste and adjust seasoning.

9. Serve the shanks whole or pull the meat from the bone and spoon generously over pasta, rice, or mash. Ladle plenty of the rich sauce over the top.