[RECIPE] Serves 4 | 5 mins prep only + 3-4 hours SLOW cook.
Divine cooked day before but not necessary.
I am baking this dish as I type but wanted to share the recipe straight away so you can pick up some shanks tomorrow and cook it across the (wet, cold Sydney) weekend. The aroma’s are enough to bring a smile to your lips. We will be eating the dish tomorrow night – 8 adults and 8 kids to celebrate end of term. The fire will be blazing, red wine on hand, a bowl of food + fork and hopefully we will have out old fashioned board games, relaxing together. We won’t explore the flip side!
I also made a similar dish last weekend so I know how good it is and how you can make up your own recipe based on what’s in your veggie draw & pantry. The trick is to slow cook it the day or night before. That way the flavours develop, and if it is a concern to you can ‘scoop’ the set saturated fat off the top, carefully remove the shanks and reduce the sauce to further enrich the flavour. Read more