This night I'll cook beef shanks as my mom usually does.
I start with some EVO oil and 2 cloves of garlic in a pan, heat it until the
garlic gets a little tanned and remove it, throw in three medium sized
shanks (circa 1 inch thick and 4-5 inches diameter) some finely cubed
pancetta and let the meat brown a little. After this I'll add half a glass
of white wine, let the wine smoke away and then add about 3/4 of a liter of
basic tomato preserve, some ground black pepper and salt, cover and let cook
on very slow for 2 to 3 hours, based on the tenderness of the meat. During
this time I'll have to add some water now and then, and when the meat will
look cooked I'll add 1/2 kg of peas and let cook for circa 10 more minutes
until the peas are cooked. A pair of red hot cajenne peppers will end up
there, too.
I have a 1/2 kg pack of polenta from Val d'Aosta, it could be tonight's
"bread"

On Aug 31, 2:03*am, "ViLco" > wrote:
> This night I'll cook beef shanks as my mom usually does.
> I start with some EVO oil and 2 cloves of garlic in a pan, heat it until the
> garlic gets a little tanned and remove it, throw in three medium sized
> shanks (circa 1 inch thick and 4-5 inches diameter) some finely cubed
> pancetta and let the meat brown a little. After this I'll add half a glass
> of white wine, let the wine smoke away and then add about 3/4 of a liter of
> basic tomato preserve, some ground black pepper and salt, cover and let cook
> on very slow for 2 to 3 hours, based on the tenderness of the meat. During
> this time I'll have to add some water now and then, and when the meat will
> look cooked I'll add 1/2 kg of peas and let cook for circa 10 more minutes
> until the peas are cooked. A pair of red hot cajenne peppers will end up
> there, too.
> I have a 1/2 kg pack of polenta from Val d'Aosta, it could be tonight's
> "bread"

Add some vegetables during the cooking and the final flavors will be
much more complex.

On Aug 31, 2:03*am, "ViLco" > wrote:
> This night I'll cook beef shanks as my mom usually does.
> I start with some EVO oil and 2 cloves of garlic in a pan, heat it until the
> garlic gets a little tanned and remove it, throw in three medium sized
> shanks (circa 1 inch thick and 4-5 inches diameter) some finely cubed
> pancetta and let the meat brown a little. After this I'll add half a glass
> of white wine, let the wine smoke away and then add about 3/4 of a liter of
> basic tomato preserve, some ground black pepper and salt, cover and let cook
> on very slow for 2 to 3 hours, based on the tenderness of the meat. During
> this time I'll have to add some water now and then, and when the meat will
> look cooked I'll add 1/2 kg of peas and let cook for circa 10 more minutes
> until the peas are cooked. A pair of red hot cajenne peppers will end up
> there, too.
> I have a 1/2 kg pack of polenta from Val d'Aosta, it could be tonight's
> "bread"

2-3 hours seems like a long time.
http://www.livestrong.com/article/42...f-shank-steak/

"Chemo" > wrote in message
...
On Aug 31, 2:03 am, "ViLco" > wrote:
> This night I'll cook beef shanks as my mom usually does.
> I start with some EVO oil and 2 cloves of garlic in a pan, heat it until
> the
> garlic gets a little tanned and remove it, throw in three medium sized
> shanks (circa 1 inch thick and 4-5 inches diameter) some finely cubed
> pancetta and let the meat brown a little. After this I'll add half a glass
> of white wine, let the wine smoke away and then add about 3/4 of a liter
> of
> basic tomato preserve, some ground black pepper and salt, cover and let
> cook
> on very slow for 2 to 3 hours, based on the tenderness of the meat. During
> this time I'll have to add some water now and then, and when the meat will
> look cooked I'll add 1/2 kg of peas and let cook for circa 10 more minutes
> until the peas are cooked. A pair of red hot cajenne peppers will end up
> there, too.
> I have a 1/2 kg pack of polenta from Val d'Aosta, it could be tonight's
> "bread"

2-3 hours seems like a long time.
http://www.livestrong.com/article/42...f-shank-steak/

not to me, and not to the many OTHER recipes out there. But, of course,
just cook until done.

Mine go to 2 hours. This is one of my favorite dishes. I do like lamb shanks a tad better; but beef are out of this world.

If you add veg it gets the shank flavor, but potatoes take away more flavor than they give. With potatoes, I'd go 2.5 hours. I learned the hard way, though. Shanks on their own, and save that braising liquid, then braise some vegetables in there for the next meal.

For my weekly lunch, I take any leftover meat that's still good and at the end of braising the vegetables, I throw in the leftover meat and that's my lunch for 3-4 days at work. Cheap and works out well. Then, when I take it out of the nuke at work and people smell it, they get envious.

Gorio wrote:

> Mine go to 2 hours. This is one of my favorite dishes. I do like lamb
> shanks a tad better; but beef are out of this world.
>
> If you add veg it gets the shank flavor, but potatoes take away more
> flavor than they give. With potatoes, I'd go 2.5 hours. I learned the
> hard way, though. Shanks on their own, and save that braising liquid,
> then braise some vegetables in there for the next meal.

Thanks everyone for the veggies idea, I usually do shanks with just peas but
something else could fit in well

> For my weekly lunch, I take any leftover meat that's still good and at
> the end of braising the vegetables, I throw in the leftover meat and
> that's my lunch for 3-4 days at work. Cheap and works out well. Then,
> when I take it out of the nuke at work and people smell it, they get
> envious.

Good old beef dishes always surprise peole
BTW I have a co-worker who often nukes leftover fish from the night before,
sheesh what a stench!!!

On Mon, 3 Sep 2012 14:52:52 +0200, "ViLco" > wrote:

>Gorio wrote:
>
>> Mine go to 2 hours. This is one of my favorite dishes. I do like lamb
>> shanks a tad better; but beef are out of this world.
>>
>> If you add veg it gets the shank flavor, but potatoes take away more
>> flavor than they give. With potatoes, I'd go 2.5 hours. I learned the
>> hard way, though. Shanks on their own, and save that braising liquid,
>> then braise some vegetables in there for the next meal.
>
>Thanks everyone for the veggies idea, I usually do shanks with just peas but
>something else could fit in well
>
>> For my weekly lunch, I take any leftover meat that's still good and at
>> the end of braising the vegetables, I throw in the leftover meat and
>> that's my lunch for 3-4 days at work. Cheap and works out well. Then,
>> when I take it out of the nuke at work and people smell it, they get
>> envious.
>
>Good old beef dishes always surprise peole
>BTW I have a co-worker who often nukes leftover fish from the night before,
>sheesh what a stench!!!

Can't smell as bad as a skank. hehe