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Off Topic TN Forums
Cooking Forum
Shanks?
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<blockquote data-quote="JimFromTN" data-source="post: 2672252" data-attributes="member: 5778"><p>I typically just grind them and don't worry about it. I good grinder will break all that down and the part that doesn't end up wrapped around the blade for easy removal. I did braise a couple of shanks this weekend which turned out pretty good. I rubbed them down with cajun seasoning and seared them real goos on all side in a cast iron skillet then added a can of beef broth and a cup of wine and some rosemary leaves and oregano. Covered it and popped it in the oven at 325 for 2 and ahalf to 3 hours or until the meat falls off the bone. About 30 minutes before I pulled it out of the oven, I added fresh onion and garlic. You can do it when you put it in the oven if you want. Took it out of the oven and put the shanks on a plate to rest. Add a couple of tablespoons of tamatoe paste to the pan and stir. Make some noodles and put the shank in the middle and pour the sauce over it.</p></blockquote><p></p>
[QUOTE="JimFromTN, post: 2672252, member: 5778"] I typically just grind them and don't worry about it. I good grinder will break all that down and the part that doesn't end up wrapped around the blade for easy removal. I did braise a couple of shanks this weekend which turned out pretty good. I rubbed them down with cajun seasoning and seared them real goos on all side in a cast iron skillet then added a can of beef broth and a cup of wine and some rosemary leaves and oregano. Covered it and popped it in the oven at 325 for 2 and ahalf to 3 hours or until the meat falls off the bone. About 30 minutes before I pulled it out of the oven, I added fresh onion and garlic. You can do it when you put it in the oven if you want. Took it out of the oven and put the shanks on a plate to rest. Add a couple of tablespoons of tamatoe paste to the pan and stir. Make some noodles and put the shank in the middle and pour the sauce over it. [/QUOTE]
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