Melba's Jammin' wrote:
> 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,


I keep my eyes open when I scan the meat coolers at Cub in Plymouth
(Rockford Road). They don't seem to have them on any sort of schedule
(that I notice). So, when I see them, I grab 'em. And stuff them in
the freezer if I'm not going to use them right away.
They might be about an inch thick?? And, since I'm usually cooking
this for 3 people, I just get 4 of them and don't worry too much about
the weight issue.

This recipe was from the Mpls. Star in October 1973.