By Chef #1070144 on April 30, 2012
"I have followed this recipe successfully for decades. The first time I moved the recipe from a card to disk, I was limited to 8 characters for the title plus three for the extension. Until I switched from gas ovens to an electric one, I had no problems. The result was benign, but the wine/oil combo would reach its flash point and blow the oven door open. After checking for any fires, I would just close the door and continue with the meal. Usually, the door would blow open around 12 ? 17 minutes after putting the shanks into the hot oven. My guess is that the gas oven flames would just burn off any buildup of fumes, while the electric oven built up the concentrate until it flashed. I repeat, the effect was benign."
Serving Size: 1 (368 g)
Servings Per Recipe: 4