I’m bringing back the shank. There’s something very ‘knights of the round table’ about them that makes me want to raise a silver stein and hunker down with both hands. Not to mention that they’re mortgage-buster affordable and just begging for an afternoon session in the slow cooker.
I seared the shanks, onions and garlic in a pan as per Donna’s instructions in this recipe, then tossed everything in the slow cooker on the high setting for 4hrs. The aroma of red wine, tomatoes and rosemary had mr flashman salivating, and the meat fell off the bone with little persuasion.
Best you sip the rest of the bottle of red wine while you wait for dinner to be served. Wasting it would be a travesty indeed.