Veal shank with beer and mustard

Ingredients:

1 veal shank (around 1,5 kg, cut in portions, bone in), 1 bottle of beer (e.g., Paulaner, Erdinger), 2 large onions in slices, 2 tablespoons of spicy mustard, Salt & pepper, Some cloves of thymes, Zest of 2 lemons, 1 smashed clove of garlic, 1 tablespoon of paprika, 4 tablespoons of olive oil

Method:

Mix all the above ingredients and let the meat marinate overnight in the mix in the fridge. The next day, transfereverything in a Dutch oven (lid on) and put it in the oven (pre-heated to 160C°) for two hours. Remove the lid and increase the oven’s temperature to 200 C°, leave it in the oven for about 1 more hour. In the meantime, keep flipping the meat and pouring it on top with the surrounding liquids.