Marisa’s Beef Shank in Puff Pastry

Pane-Bistecca

I was invited to my sister and she served me Marisa’s beef shank in puff pastry with a wonderful filling of vegetables, cream cheese and ham. A feast!!!!

Of course, I paid close attention during the preparation of this delicacy and took lots of pictures. Something this special belongs on my blog!

There are many ways to wrap meat in puff pastry, as you can see from these recipes: lamb fillet in puff pastry, pork fillet in puff pastry with various fillings, Simon’s beef fillet in puff pastry, beef medallion with garlic cheese in puff pastry.

Prep time

30 min

Cooking time

1 h 15 min

Portions

Total time

1 h 45 min

Ingredients

750 g Beef Shank
4 Carrots
3 Zucchini
250 g Mushrooms
2 tbsp Flour
cooked Ham Slices
250 g Cream Cheese
2 rectangular rolled out Puff Pastry of ~320 g each
1 Egg yolk
Salt and Pepper
Paprika
Chili to taste
some Oil

Instructions

Step 1

Cut the beef rump in half if necessary, if it is very wide! Heat the oil in a wide pan and sear the meat all over, season well. Set aside.

Step 2

Peel and grate the carrots, grate the zucchinis and slice the mushrooms. Fry the mushrooms in the same pan as the meat, then add the rest of the vegetables and season. Add the flour to soak up the liquid and cook until soft, then set aside.

Step 3

Lay out a sheet of puff pastry. Cover it with the ham and spread the cream cheese on top.

Step 4

Place half of the vegetables in the middle and place the meat on top. Place the other half of the vegetables on top. Press down a little and then press the sides of the pastry up against the sides of the meat. Place the second puff pastry on top and push it under the meat. Press the ends together.

Step 5

Brush the pastry with the egg yolk and then place everything on a baking tray. Bake in the oven at 200 C degrees for approx. 45 minutes. Then remove from the oven, cover with some aluminum foil and leave to rest for 10 minutes. Then slice and serve. Serve with a salad.