|Braised Beef Shanks w/ Braised Red Kale & Brown Rice|
It's that time of year - when it feels like Fall. I actually like Fall, because that means winter is on its way, which really means a trip down south!
After a chilly 3-pitch game, we felt like something hearty for dinner. What else says Fall like braised meat? I was hoping to find some oxtail, but no luck. I happily settled for some meaty looking beef shanks (which just happened to be on sale).
The humble flavours that can be coaxed out of braised meats, never ceases to amaze.
I seasoned the shanks with salt and pepper and dusted very lightly with some flour. I browned them in about 1 tablespoon of bacon fat - yes, I save bacon fat and am proud of it!
Next I added some simple aromatics, herbs and spices to the pot - onions, garlic, tomatoes, a sprig of rosemary, dried savoury, allspice, a whole dried red chile and dried thyme. The quantities here are not really important - it's what flavours you like - good time to experiment. Just make sure to encourage the flavours out of your ingredients with some heat - give them time to cook, time to yield their goodness and make your sauce even more impressive.
I then placed the shanks back in the pot, poured in enough water to cover, brought to a simmer and let cook for 2-1/2 hrs.
The results speak for themselves. Fork-tender morsels of beef, and a wonderful rich, savoury broth.