Michele Humes (I live in New York and I write about food.)

Beef Shank: The Return

I posted about this simple dish, my goodness, nearly two years ago. I still love it, and I still make it all the time. In fact, I made two shanks this very week, and my husband has been getting some champion bentos out of them.

I have nothing to add to my original post, really, other than this photo, which I took on a whim the other day because I thought the meat jelly was so pretty. There’s so much gelatin in the shanks, even these boneless ones, that the simmering liquid sets into a beautiful aspic.