Braised Beef Shank

Was looking for a full pork shank to braise ala oso bucco.  Alas, all PCC had was cross cut beef shank.  But it did look good, so I figured what the heck.  Basically I made it just like braised beef short ribs but a one day vs. two day process.  The end result was a lusciously syrupy sauce compliments of reducing the slow braise liquids, the marrow in the bone, and some cheating **.  Nice thing about beef shank is it is usually pretty economical.

Recipe can be scaled up for more servings.  Below made two servings.

INGREDIENTS

(2) Beef shanks, bone in, about 3/4 lb each

(1) Onion chopped

(2) Carrots chopped

(2) Celery stalks chopped *

1/2+ bottle of full bodied red wine

(3) + cups beef broth

Tomato paste concentrate

Anchovy paste concentrate

Bay leaf

Salt and pepper

Oil

Butter

Thick sliced mushrooms

[* full disclosure: I didn't have celery when I made this but would have used it if I did...]

INSTRUCTIONS

In a large dutch oven ala Le Creuset, sear/brown seasoned meat in oil on high heat.  Remove to a plate.

Turn heat down and saute onion, carrot and celery until translucent in same pot.

Add wine to vegetables and reduce about in half.  After reduced, add beef broth, about 2 teaspoons of tomato paste concentrate (or 2" from a tube), and one teaspoon anchovy paste (or 1" from tube), and bay leaf.  Stir and bring back to simmer, add beef broth, meat and any juices back and make sure liquid covers.  

Cover with lid and put in 300 degree oven for about 2-3 hours.

Remove from oven, remove meat to a plate and cover and keep warm in oven now turned off.

Strain braising liquid of all the veggies, squeezing out liquid from veggies through strainer.  Return to pot and reduce until it starts to get a little saucy.  [** Sometimes I help this kind of sauce along by adding about 1/2 packet of unflavored gelatin to thicken.]

Add mushrooms to large preheated pan on medium high heat and brown in butter.

Add meat and any juices back to sauce and baste with the sauce frequently until it gets really saucy.  Add browned mushrooms during this process, but not before.

Once reduced to (almost) perfect saucy goodness turn off from heat and let sit for about 5 minutes in warm pot continuing to baste and the sauce will finish thickening.  Serve either by itself or over rice or a mash.

Fluffy Egg Casserole

I wanted eggs light and fluffy, ala Prince Omelette of Vegetales fame.  So of course I googled “fluffy egg casserole” and came up with this eggscellent recipe:  https://www.crazyforcrust.com/cheesy-egg-casserole/

I substituted sour cream for the cottage cheese called for due to a shopping failure, but actually liked the slightly tangy result.  Added mild green chilies and PCC pork sausage bits (pre-cooked so the fat was already rendered and it was a little brown).  Our convection oven seemed to brown it too fast at the recommended cooking team, so I reduced it part way to 325.  Enjoy!

INGREDIENTS

 1/2 cup unsalted butter, melted
 1 16 ounce package cottage cheese (or sour cream)
 2 cups shredded cheese (I used mozzarella but wanted to use pepper jack)
 1/4 cup all purpose flour (GF or regular)
 1 teaspoon baking powder
 1/2 teaspoon salt
 10 eggs — lightly beaten

INSTRUCTIONS
Preheat oven to 400°F.  Use a non-stick pan or pre-grease or spray a baking dish.

Stir together butter, cottage cheese, mozzarella cheese, flour, baking powder, seasoning or add-ins, and salt. Whisk in eggs to mixture until combined (result will be lumpy).

Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.