Sunday, May 15, 2011

Slow cooked shank and bean ragout

What to do with a Sunday afternoon? What better than to slow cook something until it crumbles at the touch of your fork?

Seal off some shanks in olive oil and set aside. Sweat off a chopped onion, some garlic, diced carrots and 2 celery sticks. Add a large tin of crushed tomatos, a splash of wine (If you're glass hasn't taken it all already), 2 cups of stock and a tin of cannelini beans.

That's pretty much it as long as you've got a couple of hours to let that caramelise and the meat to become tender. Just keep an eye on the amount of liquid in your roasting dish and turn your temperature down if it browns too much.

We enjoyed this with a 2009 bottle of Coolengatta Estate Chambourcin.

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