I have to say that Dorothy’s nutella meringues were a hit plus I love the picture of her mom.
I recreated my very favorite beef shank sandwiches which my mom made in the winter. As soon as I came home from school and smelled the rich aroma drifting from the kitchen I knew exactly what she was cooking. My mom used to braise the shanks in a dense beef broth and then add barley so that we had a warming barley soup AND the tenderest, most delicious, soul warming sandwiches that chased away the winter chill. As I bit into the sandwich a warm hug embraced me.
Braised Beef Shank Sandwiches
- 2 lbs. beef shanks sliced into 1 inch steaks
- 2 heads of garlic sliced in half
- 2 onions sliced
- 2 Bay leaves
- Unsliced loaf of bread
- Mustard (your choice I use dijon)
- Heat braising pot to high.
- Salt and pepper the beef shanks
- Brown shank pieces on both sides (2-3 minutes on each side). You might have to do in a few batches.
- Add water to the pot to deglaze. Use a whisk and get all that caramelized goodness off the bottom of the pan.
- Line the bottom of the pot with some of the shanks.
- Place half garlic and half of the sliced onions on top.
- Place the rest of the shanks on top of the onion and garlic.
- Place the remainder of the onions and garlic on top
- Add enough water to cover the beef
- Simmer on top of the stove for 3-5 hours.
- Take beef out of the stock. (reserve it for future use)
- Get some really good bread and slice it.
- Spread butter on one slice of bread, spread mustard on the other
- Take fat and grizzle of the beef and place on bread slice
- Add salt and pepper.
- Dig in.