Lower Leg
Lower leg becomes a rich braised shank dish when cooked slowly with wine, stock, roots, and herbs. The meat turns tender around the bone with a glossy sauce for potatoes.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Season and brown the shanks on all sides in a heavy pot.
Cook onions, carrots, celery, and garlic in the same pot until lightly caramelized.
Stir in tomato paste, then deglaze with red wine and reduce slightly.
Add stock, rosemary, bay leaf, and pepper, cover, and braise gently until the meat loosens from the bone.
Skim the sauce, reduce if needed, and serve the shanks with potatoes or bread.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment