Cranberry beans from Arethusa Collective and veal shanks from the farm.
I soaked 1/2 pound of beans in water and 2 tsp of baking soda overnight.
Drained, rinsed, and put into the pot with bay leaves, "Italian spices" and stock to the level of the beans. I also added one tablespoon each of wheatless soy sauce and chipotle Tabasco.
Four veal shanks are added. I'm too busy to braise - or rather, too busy to clean the spatter braising makes all over the stove.
Twenty minutes at 300f, then 250f for four hours, until the meat falls apart. The beans are perfect, not overdone or mushy. We aren't marrow fans - though I wish I was, because it looks great.
Cranberry beans from Arethusa Collective and veal shanks from the farm.
I soaked 1/2 pound of beans in water and 2 tsp of baking soda overnight.
Drained, rinsed, and put into the pot with bay leaves, "Italian spices" and stock to the level of the beans. I also added one tablespoon each of wheatless soy sauce and chipotle Tabasco.
Four veal shanks are added. I'm too busy to braise - or rather, too busy to clean the spatter braising makes all over the stove.
Twenty minutes at 300f, then 250f for four hours, until the meat falls apart. The beans are perfect, not overdone or mushy. We aren't marrow fans - though I wish I was, because it looks great.
