In article >,
Bookwyrm > wrote:
> This uses beef shank cross cuts. Been using this recipe for 20 years.
>
> Beef Shank and Bean Stew
>
> 1/4 lb. each red and white dried beans (or 1/2 lb of either)
> 3 cups cold water
> 4 beef shank cross cuts (2-3 lb)
(rest snipped)
'wyrm, where are you getting the shank crosscuts? And how thick are
they? I buy shank for soup but it seems like they're only about 5/8"
thick -- and I don't *think* four of them would go to 2-3#. Is it
something you have to request in advance? Cub? Byerly's? Thnx,
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com