How to make it

  • Mix the dry rub. Pat the shanks dry and thoroughly massage the dry rub into the shanks. Then do the same with the flour and set aside to reach room temperature.
  • Heat a dutch oven with a little olive oil and render the fat from the bacon when crispy set the bacon aside.
  • On a medium flame brown the shanks on all sides. Then remove and set aside for later.
  • Then saute all the aromatics in the pot except the carrots. When the aromatics clarify and become translucent.
  • De glaze the pot with about 1/4 cup of wine or liquid of choice. Scrap the bottom of the pot with a wooden spoon to loosen any of the particles at the bottom. Add the remaining dry rub mix well return the shanks back to pot and mix to coat the shanks.
  • Add the stock until the stock is about 1/2 way to the top of the shanks. Cover the pot and bring to a boil. Place the dutch oven in the oven with the lid slightly ajar and cook at 350 for 1 hour. Turn the shanks over add the carrots. After 30 minutes remove the lid mix in 1 tbsp of the grenolata. Return back to the oven another 30 minutes continue until the shanks are tender.
  • When tender remove the pot from the oven and allow to rest about 15 minutes before serving on the stove with the lid on. If there is an excess of oil on top spoon it off and dis guard it. When plated sprinkle with a little gremolata just prior to serving. Serve on top of a creamy risotto.

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  • BuonAppetito 5 years ago
    Because of the addition of the extra dry rub you probably will not need additional salt and pepper. Taste and if need adjust to taste.
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