Who’s hungry?
- Thread starter Nape
- Start date
Peach-head
Poster
Added 1/2 a bottle of Pinot Grigio (you can use red if you like....I like the acidity of the pg). Will reduce that by 1/2.
After that reduced I added a tablespoon of double concentrated tomato paste and 1 1/2 cups good chicken bone broth.
I’m letting that reduce for about 5-7 minutes over medium fire.
After that reduced I added a tablespoon of double concentrated tomato paste and 1 1/2 cups good chicken bone broth. I’m letting that reduce for about 5-7 minutes over medium fire.
Added about 2 cups of the Mutti tomato purée and a can of Muir Glen organic fire roasted tomatoes.
Cooked that down for about 5 minutes and then added the shanks. Bring it up to a simmer, cover, and put in a 450 degree oven for 1.5 hours. I’ll be back then. Gummy’s are starting to kick. 
Cooked that down for about 5 minutes and then added the shanks. Bring it up to a simmer, cover, and put in a 450 degree oven for 1.5 hours. I’ll be back then. Gummy’s are starting to kick. 
For sure. Beef shanks, veal shanks, short rib, chuck roast. All good.
Agree. I typically do a Greek or Northern Africa style lamb shank. Today it’s more of a Tuscan style.
You got it, pal. Naperville or Rt. 59 station?
Whatever is easier for you. I’ll bring the Sencha.
Brewed a big batch this AM. Plenty of sencha iced tea this weekend. Helps with Dry January. So does this:
Why do I need an apron?
Oklahoma
Poster
i meant for YouTube but yes you are right, here at crootn even a naked cooking show is in bounds. You will need to wear a hair net where applicable though.
Who do I have to marry in your family to get an invite for dinner?
Righteous.
Kick ass thread here @NapervilleBuck
Good food isn’t hard. Just use good ingredients and eat what you like.
