Slow cooked a whole shin of beef today.
Seasoned it and seared it well, before putting it into the slow cooker for 8 hours with beef stock, onions, carrot and celery, thyme, bay, a glass of red wine, a little tomato, salt, pepper and a teaspoon of Korean Gochujang (chilli paste).
Here it is about to go into the slow cooker...
After 8 hours, and with the sauce pureed with the stick mixer...
Taken off the bone and put back into the sauce, served on a bed of pasta with gremolata (parmesan, garlic, lemon rind and parsley). The cook got the bone marrow!
Served just with some buttered peas on the side.
A few years ago I went to the SSS steakhouse in Dubbo (actually went there a couple of times), and their eating challenge was a whole beef shank (it's similar to a leg of lamb). You got your name on a board if you ate it in an hour. While I'm sure I could have risen to the challenge, I did not give it a go! First time I was on my own, and second time I was with the family. Jannine frowns on such things!