Hayden Quinn’s Slow Cooked Beef Shank with Truffled Butter Polenta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ourcow.com.au.
Cooking tools:
- Oven
- Oven proof pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Ladle
- Tongs
- Aluminum foil
- Serving platter
- Serving bowl
- Grater
- Pot lid
- Saucepan
- Whisk
- Spatula
- Plate
- Colander
- Fine-mesh sieve
Ingredients
- 1 x Our Cow Grass Fed Beef Shank
- 1 large brown onion, chopped
- 1 head garlic, halved
- 2 carrots, cut in large chunks
- 2 sticks celery, cut in large chunks
- 1 bay leaf
- 5 sprigs thyme & 2 sprigs rosemary
- 1 can New England Brewing Co Grandad Brown
- 12 whole button mushrooms
- 1L beef stock (enough to cover the shank)
- 250g instant fine polenta*
- 1L full cream milk
- 2 bay leaf
- 200g salted butter
- 1 cup parmesan, finely grated Sea salt, to taste
- 1 Australian truffle, finely grated
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