A recipe for Braised shin of beef with parsnip purée
How does one slice the beef into chunks if one is starting with a beef shank "on the bone"? If it's an osso bucco cut you're thinking of, I think one would have to saw the beef shanks into appropriately sized pieces rather than simply "slice" them.
Two centuries old? Possibly millennia?
How does one slice the beef into chunks if one is starting with a beef shank "on the bone"? If it's an osso bucco cut you're thinking of, I think one would have to saw the beef shanks into appropriately sized pieces rather than simply "slice" them.
Two centuries old? Possibly millennia?