THE BRINE

(4 SHANKS Only 3.19Lb)

In a large pot bring the following to boil then let cool;

 2 whole heads of garlic with the top cut off exposing the garlic.

5 large sprigs of fresh rosemary or half cup of dried.

1 cup of kosher salt

1 cup of brown sugar

1/4 cup of liquid smoke

Once the brine has cooled submerge the shanks and brine in the fridge for 24 hours.

TIP: To determine how much water you will need place the shanks in the pot and fill with water until shanks are covered then remove.

THE BRAISING LIQUID

In a large deep skillet add olive oil to cover the bottom and heat to medium high to sear the shanks on all sides.

Remove shanks and set to the side and lower heat to medium.

Add 3 cups of each diced the same size: carrots, celery & yellow onion.

Sauté for 7 to 10 minutes.

Add two dark beers with 32OZ of beef broth and simmer for another 10 minutes

Because the shanks are so heavy place a large aluminum pan on a cookie sheet and add the shanks.

Add the braising liquid to the aluminum pan with the shanks and cover with foil.

The liquid should cover 3/4 of the shanks

Place in oven and cook at 300 for 4 to 5 hours.

THE GRAVY

After 4 hours remove 3-4 cups of the braising liquid with little to no veggie chunks and add to a sauce pan.

Add 1 cup of warm water to a jar with a lid with 3 tablespoons of flour and mix well to remove flour chunks.

With the braising liquid simmering add half the water/flour mixture and whisk until thickened.  Add the rest of the water/flour mixture if you want it thicker.

For plating the shanks go great with mashed potatoes and any vegetable.

For impressive plating one shank per plate, however one shank will feed two people.

TIP: The shanks will be extremely tender, use a spatula and tongs to keep from falling apart when plating.