Are We Having Any Fun Yet? by Sammy Hagar

Author:Sammy Hagar
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-08-17T16:00:00+00:00

WHAT YOU DO:

1. Preheat the oven to 300 degrees.

2. In a deep ovenproof pot big enough to hold all the shanks, heat the olive oil and butter on the stovetop over medium-high heat.

3. Dredge the shanks in flour, shake off the excess, then brown the shanks on all sides in the oil-and-butter mix, about 5 minutes. When they’re good and brown, stand the shanks in the pan with the narrower side of the bone facing down. (If you put the wide part down, the marrow has a better chance of oozing out, and you don’t want that.)

4. Add the wine, stock, garlic, tomatoes, carrot, and thyme. The liquid should rise about two-thirds of the way up the shanks. You don’t want the shanks to be submerged. Bring the liquid to a boil, then reduce it to a simmer. Cover and cook in the oven for about 2 hours.

5. After 2 hours, check the meat. You want it falling off the bone, so if it isn’t, put it back in and keep checking every 15 minutes or so.

6. Remove the shanks and set them aside on a platter. Set the pot on the stovetop over medium-high heat and reduce the liquid just a bit. I like it just a little thick and sticky, and the flour you dredged the shanks in should help with that.

7. Adjust the seasoning, adding salt to taste.

8. Garnish with lemon zest and parsley.

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