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Active Time: 10 Minutes
Total Time: 4 Hours 10 Minutes
Yield: Serves 4
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| This is a version of the traditional daube (stew) in which, through many hours of cooking, meat and vegetables are slowly candied, producing meat so tender, it can be eaten with a spoon. |
RECIPE INGREDIENTS
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Other necessary recipes:
Mashed Potatoes
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DIRECTIONS
Season the shank all over with the coarse salt. Let stand for 1 hour. Then, preheat the oven to 300 degrees F. Wash the shank and pat dry. Place it in a 9 1/2 inch cast-iron pot.
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Peel and trim the shallots; rub with the oil. Garnish the shanks with the shallots. Add thyme and cloves. Pour in the wine and cover the pot.
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When the oven is hot, put the pot in the oven and cook for 3 hours, turning the shank 2 or 3 times, until the meat is golden, tender and easily detachable from the bone.
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Remove the meat and set aside on a dish with the shallots. Reduce the cooking juices until golden. Stir in 2 teaspoons water and pour into a sauceboat.
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TO SERVE: Serve the shank and the candied shallots warm, with the sauce on the side, and accompanied by Mashed Potatoes.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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