In the handily numbered beef carcass above, you'll see number 11, the shank. This dish wasn't cooked with any ordinary beef shank though; this was a grass-fed, Corpus-Christi, TX, organic beef shank obtained from the farmer's market! Once I got settling in the kitchen I embraced a very traditional method of preparation. I heated a Dutch Oven, added aromatics and the bone-in-shank and 3 cups of wine and let it braise "low and slow" for 3 hours. The resulting broth is rich and muddled with the 96% fat marrow. This shouldn't dissuade you from enjoying however; as it contains myeloid and lymphoid stem cells to boost immunity, as well as collagen to improve digestive and skin health.
Broth 3 cups red wine 8 cloves garlic, whole 2 teaspoons salt 1 tablespoon sugar 1 cup onion, roughly chopped 1/4 cup cilantro or parsley leaves 1 tablespoon mustard 1/2 teaspoon cracked black pepper approximately 1 lb. beef shank Vegetables 2 cups potatoes chopped 2 cups carrot 1.5 cups celery First, preheat the oven to 300 degrees. To a lidded Dutch Oven, add all broth ingredients and place in oven. Let cook for 2.5 hours, then add vegetables. Leave in oven until ready to serve. This dish is ideally accompanied by french bread and a vinaigrette dressed green salad.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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