Brian Dahl
TVWBB Gold Member
Hi gang - I picked up a couple of beef shank slices on sale: knew I needed to braise them, didn't know how close to making ossobuco I was. Other than they weren't veal shanks, and I didn't make a gremolata, and I'm sure I glossed a few other details... What I did do was start with some thinning-s from the carrot bed
the rest of the line up - nice way to use up the garlic culls
I'm using our CI chicken skillet on the Warrior. Browning the beef
sweating the veggies
and everybody in. New additions: fresh thyme, red wine and mushroom stock
about an hour latter I added all the fresh mushrooms I had and some zucchini
an hour later: plattered
and plated over polenta Cindy made.
I've been liking the CI braises I've been doing lately: the flavors, the heat control - not so much the hue. Still melt in your mouth good!
A short video clip, for those inclined. Thanks for stopping by, here's to the short work week, and I'll see you next time.
the rest of the line up - nice way to use up the garlic culls
I'm using our CI chicken skillet on the Warrior. Browning the beef
sweating the veggies
and everybody in. New additions: fresh thyme, red wine and mushroom stock
about an hour latter I added all the fresh mushrooms I had and some zucchini
an hour later: plattered
and plated over polenta Cindy made.
I've been liking the CI braises I've been doing lately: the flavors, the heat control - not so much the hue. Still melt in your mouth good!
A short video clip, for those inclined. Thanks for stopping by, here's to the short work week, and I'll see you next time.
