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February 06, 2009



That recipe looks fabulous. I plan to try it out soon. As a teacher of aspiring cooks at a vocational school I love reading about your adventures in the big bad real world of professional cooking. I hope you continue to have the best of luck.


I have only ever cooked lamb shanks before... those beef shanks look enormous!

Paula Maack

Mouth watering photos!!

Mmmm... Bone marrow....

I can't wait to try this recipe. Thank you!!!


~ Paula


I loved the braised shortrib recipe, so I am looking forward to testing this one out. Thanks!

Edward Dollinget

Wow this looks so delicious !!!!! I was wondering if you have any recipes on how to make doughnuts? Love your blog keep up the good work !!!!!!


Wow thanks for the great recipes
I love your blog !!!!!!! I been reading your blogs for some time know !!!! You don't happen to work at Le Bernardin do you ?!?! I can't wait for your. Next post!!!!!!!!


Thanks for this great recipe...you've may have just sorted my Valentine's day dinner!


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I cooked this recipe last night and it was a big hit for us and our guest. Thanks so much for posting it. Both the polenta and the beef were delicious. I added some sauteed green beans with butter, fresh thyme, lemon juice and parsley. It paired well with the rest of the items on the plate. We drank a Nebbiolo Italian wine with the meal. Thanks for making our Nebraska winter a little more bearable :)


I found your link from Food Search, looking for a nice recipe for beef shank. The butcher said it could be used for soup stock - was very inexpensive - but this looks more like what I wanted.


This was perfect for my rainy day in Northern California yesterday. I always like to make a little more than the recipe calls for, because next day leftovers are even more delicious. I had three shanks. My pot was a little tight with all of the ingredients and came within half an inch of the top. At the end I could only add a 14 oz can of diced tomatoes, but all of the proportions otherwise remained. The result was an amazing dish, very rich and thick without the need for any final reduction. Yum, Yum. Thank you so much. The presentation of the shanks in your photo would really raise this a notch for company. I just have to figure out how to make that cut request to my butcher!


hello,your Braised Beef Shank are just making me mouthwatering,I hope it taste the way it looks I am a chinese food amateur and like cooking the dish myself,I'll try it,I hope I could cook this dish as yours,thanks for sharing again.


I tried this and it is absolutely delicious though ordering a beef shank from my local french boucherie was a trial of idiom ("souris" did it!)....going to be a mainstay now!

delicious beef

Really mouth-watering beef, YUMMY!
I do hope it taste the way it looks, really delicious.
I do love cheese, and pleased to find there is cheese that added in this amazing dish, cheers!
Thank you, I hope I can cook for my family one day :D


Thank you for your tip regarding the bone and kitchen string in part 1 of your Instructions. I've been searching over a dozen beef shank recipes for an hour now, and you are the first person who mentioned that :-)


I'm a true professional when it comes to cooking procedures and you sound as if you are too. I want to meet you!! SlowBraise. (Self given nick name)

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I just made this tonight and it was delicious! Thanks for this recipe. You can't beat how easy it is, plus it tastes great. Thanks again!

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The most important thing in our life as a means of survival is our food, so we must be careful about the quality of the food we eat every day. Maintaining a diet rich in vegetable fats, fruits and liquid is vital both for the body to improve the appearance of the body and skin.


Do you think this would turn out as well if made in a crock pot? If so, how long, and at what temperature would I cook it? Thanks for the recipe.

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I've been one of your major follower this year... your brilliant and educative post really beats my imaginations each time drop by to read blogs... i say keep the good work

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I don't like cooking but I will try to cook this one.

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I really like this write! I enjoy it so much! thanks for give me a good reading moment!


That recipe looks fabulous. I plan to try it out soon. As a teacher of aspiring cooks at a vocational school I love reading about your adventures in the big bad real world of professional cooking. I hope you continue to have the best of luck.

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wow all those garments are so amazing and fabulous I don't come to your blog as often as I would like, but whenever I do I see some really amazing things keep up the good work! =)

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I love to eat tomatoes frequently because have many properties like antioxidants, vitamin and i am always worried about my appearance. I try to look young all the time, and the tomatoes is good food for keep our beauty.

Chester Chan

how do you make your veal stock?cos the colour from the picture looks quite light?you put red wine in there and i suppose the stock could be a light veal/beef stock?do you have a specific recipe for the stock you make at guy savoy?thank you for posting this amazing recipe again.


WOW! Quite a detailed and full recipe,
plus hours of work and cooking!
And then it looks so delicious - i'd
probably 'inhale' it in 10 minutes!
'Tis life...

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