Slow-cooked beef shank (Jarret [gîte] de boeuf) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 146) by Tania Teschke

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Notes about this recipe

  • twoyolks on October 11, 2020

    My beef shank wasn't tender after 3 hours (but I didn't realize it until serving it). There really aren't instructions for what to do with the sauce, so I strained it, defatted it, and reduced it. I added the bone marrow from the shank and whisk it. I think cut up the beef and glazed it in the reduced sauce. The sauce was quite flavorful.

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