Working on these today. Shanks from the outdoor grocery store.
Basically like a pot roast Italian style.
Brown em in dutch oven, remove and saute a couple carrots and celery ribs. Deglaze with white wine or sherry and add crushed tomatoes, thyme, bay leaf, homemade stock.
Add meat back and braise in oven until falling apart. Serve over grits or risotto
Hoping for pics of the finished dish…
NN
The meat fell off the bones so I pulled it and mixed in. This is not the traditional presentation but wife is not a big marrow/gristle enthusiast so worked out. Topped with a bit of parm and parsley/garlic/lemon zest
Wives do sometimes get in the way of our culinary talents. God job!
Pioneer 222 Sportfish
Yamaha 250
quote:
Originally posted by Long EnuffWives do sometimes get in the way of our culinary talents. God job!
Pioneer 222 Sportfish
Yamaha 250
Yeah… but if you need a “hall pass” to go shoot pigs, this is a good way to get em! Also keeps the house warm while you are waiting for all that cartilage and gristle to melt in the oven.
Thanks!