Thanks for the Shanks
...before your dinner party, placing the pot in the fridge overnight. The following day, skim the hardened fat off the top of the stew. Scrape all the jellied stock off the shanks. Remove the bay leaf. Place all the jellied stock, onions and garlic in a blender and purée. Reheat shanks in this onion gravy, adding salt and pepper to taste and serve with garlic mashed potatoes and assorted vegetables.
This is wonderful comfort food! Not only did Mama never cook like this, Grandma probably didn't, either!
Wines to match: Reds from Abruzzo, Madiran, California Cabernet, South African Shiraz, Pinot Noir, Cru Beaujolais, red Bordeaux.
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