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.