Beef Shank steak

90 min

Baking paper reimagined

Beef Shank steak



  • 1 beef shank steak

  • pepper to taste

  • salt to taste

  • 1 spring onion

  • 3 small garlic



Leave the steak at room temperature before starting the process. Cold meat cannot be cooked.

Once it has reached room temperature, season and fry for a few minutes on each side to crisp the coating. Do not overcook, just to coat well.

Cut a large piece of baking paper to wrap the steak in.

Place the garlic and spring onions next to the meat. Wrap tightly and bake at 180°C for about 1.5 hours. The baking paper will preserve the meat and it will be very tender and rich in flavour.