Stuffed Roast Beef

  • 2 pounds beef shank, room temperature
  • Olive oil
  • Seasoned salt
  • Demi-glace sauce


  • 2 medium-sized potatoes, shredded
  • 1 (3.5-ounce package) frozen spinach
  • 3 black olives, sliced
  • 1 teaspoon salt
  • 1 cup shredded cheese
  • 2 cloves garlic, minced
  • 1/2 onion, sliced


Stuffed Roast Beef

  1. Preheat oven to 390 degrees.
  2. In a frying pan set over medium heat, add olive oil. Cook the entire outer surface of the beef shank.
  3. Cut away one side and make notches in the middle. Flip inside out to cook the other side.
  4. In a separate pan, heat olive oil and add garlic. Cook until fragrant, then add onions. Stir to combine, then add potatoes, spinach, olives, salt and cheese. Cook until cheese has melted, then transfer filling into pocket of beef shank. Place beef on a baking sheet lined with aluminum foil. Use toothpicks to seal the pocket. Season outside of beef with seasoned salt.
  5. Bake for 30 minutes.
  6. Slice, then serve drizzled with the demi-glace sauce.