Beef shanks rubbed with SPG; smoked for 4 hours on the offset; braised for another 3 with mirepoix, San Marzano tomatoes, beef stock, and red wine. Served on parmesan polenta, sauce is a reduction of the braise, and gremolata.
by VeryDerison
1 Comment
stolostolo
Looks delicious! I use this cooking method on oxtail and it turns out perfect everytime.
1 Comment
Looks delicious! I use this cooking method on oxtail and it turns out perfect everytime.