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03-23-2015, 07:07 PM | #4336 |
Cast Iron Jedi
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03-23-2015, 07:44 PM | #4337 | |
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Quote:
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03-23-2015, 08:30 PM | #4338 | |
Beloved & Awesome CP Celebrity
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Quote:
Last edited by DaKCMan AP; 03-23-2015 at 08:40 PM.. |
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03-23-2015, 08:36 PM | #4339 |
(Sir/Yes Sir/Aye Aye Sir)
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03-24-2015, 09:45 PM | #4340 |
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We got some free vacuumed sealed meat from my wife's work. One is labeled beef shank and is about an inch thick with two visible bone spots in it. What the **** do I do with this?
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03-24-2015, 09:48 PM | #4341 |
Yum! Buc Marshmellows!
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03-24-2015, 09:49 PM | #4342 |
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03-24-2015, 09:49 PM | #4343 |
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03-24-2015, 09:51 PM | #4344 |
Mod Team
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03-24-2015, 09:55 PM | #4345 |
Supporter
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03-24-2015, 10:08 PM | #4346 |
Yum! Buc Marshmellows!
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03-25-2015, 06:35 AM | #4347 |
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03-25-2015, 06:54 AM | #4348 |
Cast Iron Jedi
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03-25-2015, 06:57 AM | #4349 |
Cast Iron Jedi
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And for the love of God, treat the marrow right!
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03-25-2015, 08:24 AM | #4350 |
MVP
Join Date: Feb 2007
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I second this. Osso Bucco is the way to go. Put it in flour, brown it in oil, then deglaze the pan with some wine. place onions, carrots, and celery in the pan (chopped) and then the browned shank on top. Roast for a couple of hours at 300 degrees. Pull out the shank, add a bit of flour to make a gravy. Pour the gravy laden veggies on a deep plate. Place the tender shank on top. Even better if you place all of it over a blob of mashed garlic potatoes.
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