Fresh Raw Virginia Shank Recipe

Trim and prepare

Pat the beef shank dry with paper towels. Trim away any large bits of silver skin and excess fat so surfaces are even and will take the cure uniformly.

Make cure mix

In a bowl combine the kosher salt, brown sugar, optional pink curing salt (if using), freshly ground black pepper, crushed juniper berries, minced garlic, chopped thyme and crumbled bay leaf. Mix thoroughly so the sugar and salt are evenly distributed.

Apply cure

Rub the cure mix evenly over the entire surface of the shank, pressing so the mixture adheres. Place the seasoned shank in a nonreactive container (glass or stainless) or a heavy-duty zip-top bag, pressing out excess air. If using a container, cover tightly.

Cure time (short dry cure)

Refrigerate for 24–36 hours to lightly cure and flavor the surface for serving raw. Turn the piece once halfway through so curing is even. (If you plan to dry cure longer for firm charcuterie, follow safe curing guidelines and keep refrigerated for several days to weeks as appropriate.)

Rinse and dry

After curing time, remove the shank, rinse thoroughly under cold running water to remove excess salt and seasonings. Pat dry with paper towels. Place on a wire rack on a tray, and refrigerate uncovered for 2–4 hours to form a tacky pellicle on the surface (this helps finish flavors).

Slice thinly

Using a very sharp slicing knife, trim any remaining hard crust if desired. Slice the shank as thin as possible across the grain. Aim for transparent slices about 1–2 mm thick for a raw carpaccio-style presentation.

Make dressing

Whisk together the extra-virgin olive oil and fresh lemon juice in a small bowl. Stir in the capers and chopped parsley.

Arrange and dress

Fan the thin slices of shank on a chilled platter or individual plates over a bed of arugula or microgreens. Drizzle the oil-lemon dressing lightly over the meat. Scatter sliced cornichons, remaining capers, and microgreens. Finish with a pinch of coarse sea salt and a few grinds of black pepper.

Serve

Serve immediately with thin sliced baguette or crackers on the side. Leftovers: keep tightly wrapped in the refrigerator and consume within 48 hours. Note: Because this is a very lightly cured raw preparation, follow strict food-safety practices: source high-quality fresh beef from a trusted supplier, keep it refrigerated at all times, and consider freezing for a short period to reduce parasite risk. When in doubt, cook fully.