THE MARROW-MELT SHANKS

(Our Play on Spanish Style Braised Shanks)

THE MARROW-MELT SHANKS

Ingredients: 2 Veal or Beef shanks, 1 Large onion (pureed), 2 Carrots (minced), 1 tsp Smoked paprika, 1 tsp Black pepper, 200ml Dry Sherry, 200ml Chicken stock, 1 tbsp Tomato purée...

Ingredients

  • 2 Veal or Beef shanks
  • 1 Large onion (pureed)
  • 2 Carrots (minced)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 200ml Dry Sherry
  • 200ml Chicken stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Sear shanks on maximum heat until dark brown and charred; remove.
  2. The Architect Fry onion and carrot in the meat fat until they turn into a sweet jam.
  3. The Bloom Add tomato purée and spices with a 30ml splash of sherry to release the perfume.
  4. The Swell Add remaining sherry and stock; simmer covered for 45 minutes until meltingly tender.
  5. The Final Flourish Finish with fresh lemon zest and raw minced garlic (Gremolata).

Cuisine: Spanish

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