Browned in oil, then braised at 300F for 4 hours in a tomato sauce- had to pull a bit early to meet family schedule, so didn’t quite hit that 195-200F where the collagen breaks down, which is unfortunate – but with some sauce (pureed smooth) and salt-preserved lemon gremolata, still killer.
by Windsdochange
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Should add – was hard to identify the grain when I was slicing the larger “chunk” – turns out it’s because it was two chunks that I should have separated. That half cut with the grain is embarrassing lol.