This was great. Shanks at 155 for 20 hours. Glazed the carrots with honey butter and thyme. I added bacon to the pan and seared the green beans in the left-over carrot glaze.
They were tender, but still some chewy fat pieces. This was my first time working with beef shanks, so I stuck with a basic salt/pepper seasoning. I def want to step it up next time, anyone have any tips?
*edited to add context.
by ed_is_dead
4 Comments
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Looks good! Our farmer friend gave us about 20 shanks last week so this is a timely post for me!
Uh, I hope those aren’t garlic cloves…
Looks amazing! Nice set of pics. Haven’t tried beef shank yet, now I’m going to.