Tom & Alissa

I made something interesting for dinner tonight; can’t wait to go home and try it. It’s been in the oven all day.

I found the recipe loosely described in the Tuscan butcher apprenticeship section of Heat. This is it, sort of:
1. Buy a good-sized beef shank.
2. Pre-heat the oven to 400 degrees.
3. Put the beef in a pot (I used our Le Creuset 2-quart French oven, which was a wedding present from Angela and makes me happy every time I look at it, though I want the whole set now and that’s not too good).
4. Pour in a bottle of chianti to cover the shank. I didn’t have chianti, and my pot was just a tiny bit too narrow at the bottom for the beef, so I fudged it with a bottle and a bit more of Cabernet Sauvignon from Trader Joe’s - cheap and tasty.
5. Add three tablespoons of salt and one of black pepper.
6. Peel a head of garlic and add the whole cloves to the pot.
7. Reduce the oven heat to 200 degrees; cover the pot and put it in the oven.
8. Cook for twelveish hours.

You can see it’s a lot of guesswork; in the book, he says to serve it with hearty white bread and the wine that you cooked it in.

So anyhow - we’ll let you know how it went!