I’m doing a Thors hammer for guests on NYE - is 375* for 8hr the same temp and time if I’m only doing 1 instead of 3? Was there a reason you didn’t brown the meat before adding the braising liquid? I’ll probably add wine to my braising liquid along with the beef stock.
I am a big fan of beef Shank, IMO, that is the best meat on the animal. Yeah braising takes a long time but I put it in oven with timer and go to sleep.
I’m doing a Thors hammer for guests on NYE - is 375* for 8hr the same temp and time if I’m only doing 1 instead of 3? Was there a reason you didn’t brown the meat before adding the braising liquid? I’ll probably add wine to my braising liquid along with the beef stock.
one more cooking ding dong 🎃🎃
I am a big fan of beef Shank, IMO, that is the best meat on the animal. Yeah braising takes a long time but I put it in oven with timer and go to sleep.