By 2Bleu on October 24, 2007
Photo by IngridH
Photo by IngridH
"A Mediterranean dish that is so simple, yet so elegant"
Serving Size: 1 (460 g)
Servings Per Recipe: 4
"Mercsaydees was right, this does deserve more than 5 stars! This dish really shines. The meat is beautiful; fork tender, melt in your mouth, and full of flavor. The artichokes are tender, but not mushy, and the sauce compliments both flavors in a way that really ties the dish together. I would order this at a 5 star restaurant, and be happy to pay whatever they asked for it (good thing I don't have to!). I used two HUGE shanks, but made a full recipe of the sauce. Now, since I can't let a good (near perfect) thing be, there are a few things I would change. You know how some slow cooked dishes are even better the next day, after they've sat in the fridge and let the flavors meld overnight? I think this is one of them. This had a bit more fat in the sauce than I'd really like to have there, so letting it sit overnight and skimming off the solidified fat before thickening the sauce might improve it a bit from near perfect to truly amazing. I'd also like to play with the roasting time to see if I could get a bit more of the connective tissue in the shank to disolve and enrich the sauce. While the meat was amazingly tender, it wasn't quite falling off the bone (close, but not quite) which means that there was just a little meat that I couldn't get to (this isn't a criticism, just an observation), so I'd like to play with it and see if I could get it there. I served this over egg noodles, but I think mashed potatoes or polenta would also be a great compliment. This will definately be made again, and I will likely serve to company, as this will be beautiful on a serving platter. Thanks for posting a wonderful recipe!"
"This recipe deserves MORE than 5 stars! This dish is why I took up cooking in the first place -- to compete with fine dining restaurants. Only two observations: 1) after browning the shanks and removing them from frypan, I deglazed the pan with some of the beef broth/white wine in order to get the tasty brown bits, which I then added to the casserole with the broth; 2) I used dry white wine but am intrigued by idea of red wine -- on second thought, scratch that idea -- the white is perfect -- compliments the artichoke hearts! This dish is also very simple (read "easy") fare, although allow for the roasting time in order to render the shanks fork tender."