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Who’s hungry?

Nape

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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.
E174EF5D-2634-41E2-A02B-1DCED4B28E25.jpegAfter that reduced I added a tablespoon of double concentrated tomato paste and 1 1/2 cups good chicken bone broth.
75420D8A-F3C3-45EF-995E-EE5999AAE672.jpegI’m letting that reduce for about 5-7 minutes over medium fire.
 

Nape

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Added about 2 cups of the Mutti tomato purée and a can of Muir Glen organic fire roasted tomatoes.
6B59CDC9-9EBE-46E2-94D2-203659FE1B5C.jpegCooked 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. 😎
96809F3E-D11E-43B3-956B-7A2B1FC24DBC.jpeg
 

Nape

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1,077
Added some butter and Parmesan Reggiano to the sauce and blended until smooth with an immersion blender. Added some braising liquid and Parmesan Reggiano to the orzo and cooked it for 5 minutes. Added some fresh Rosemary. Mangia, mother fuckers!!
788CEF63-9A8F-4746-9F2E-85992BBE10DE.jpeg
0D214841-BA00-4E42-965F-54781EFEA438.jpeg
 
Last edited:

Cazvol

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Jan 9, 2021
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I got tired just reading this thread much less cooking that. Seriously, interesting and looks delicious. I got hunger pangs just following along.
 

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