This is such a simple recipe to make but it cooks for 12 hours, so start early. I prepare it a day ahead because the flavor improves after it sits in the fridge for a day or two.
This recipe makes enough for 8 servings.
6 meaty beef shanks
2 bottles of bold red wine
12 HEADS of garlic, leave them whole
1/2 to 3/4 CUP freshly ground black pepper
1 Tablespoon of sea salt
These are the classic ingredients but I add a few more as you shall see.
|Throw the shanks in a pot. You can brown them if you wish but I didn't and it was still delicious. Add the salt and pepper. I know it sounds like a lot but trust me on this.|
Add the 12 heads of garlic. At the end of the cooking time, you remove them and squeeze the cooked garlic out of the skins and add it back to the stew. They have cooked thoroughly and are sweet and creamy.
|I added some sage, rosemary, thyme and 2 bay leaves.|