Coast Cooking

Coast Cooking: Braised shank

Here I go again with more food thoughts on big, hearty food ideas. 

I think it must be a genetic weakness, being of northern European extraction, when it gets cold, my body tells me to eat like there is no tomorrow. And maybe in those far away days if you didn’t eat well and hearty there just might not be a tomorrow in your future.

Shank is such a loved cut of meat, whether it is pork or beef, if it is slow-cooked and seasoned properly, there can hardly be anything as savory and delicious. Served with mashed potatoes and gravy, pasta or polenta, it is grand. 

BRAISED SHANK

2-4 beef or pork shanks

4-6 chopped cloves of garlic

1 bunch thyme

1 cup beef or pork stock

salt and pepper

Preheat the oven to 350 f. Sear the shanks aggressively in hot oil. Remove and set aside, add the garlic and thyme to the same pan, without removing the oil, and cook for 2 minutes. Add the stock and simmer for 10 minutes, add the shanks, cover and bake for 2 hours. If you want to add some depth to this recipe, add chopped onions and carrots to the baking shank with there is just 45 minutes baking time let, a glass or red wine would help as well.

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