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Mike Neeson

Bob told me to slow cook some shanks and this is what I did. 2 x onions, 2x carrots, 2 x celery all finely chopped (some call this the holy trinity). Fry off to a dark golden brown. Fry some sliced mushrooms. Remove everything from the pan and brown the meaty bits of the shanks. De-glaze the pan with about a cup of red wine. Throw shanks and everything else back in. Add can of chopped tomatoes, a can of tomato puree and beef stock. Add a sprig of thyme and rosemary, salt and pepper. I also added a big dollop of vegemite and Worcestershire sauce for a bit of oomph. Slow cook for about 5 hours or until very tender. Everyone loved it. The kids were asking for more and Kelly was only feeling a little guilty for eating Bambi. Superb.