Brazin amazin

Who doesn't love a good shank, from the deep recesses of some of the worlds worst prisons to the 3-star michelin chefs. Everyone whant's to have a good couple of ways for making shanks.

And how could you resist, here with some garlic, olives, lemon and a bottle of cote-du-rhone before going low and slow in the oven for a couple of hours.


Patrik Kull said...
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