Leftover shank meat from stock
I made an incredibly rich stock (Paul Bertolli's) with excellent beef neck and foreshank meat, and I'd like to do something with the leftover meat - it still has lots of flavor, even if it's a bit dry. I was thinking a tomato sauce would combat the dryness - any other ideas?
monavano has some good ideas. You might also want to consider preparing a typical spaghetti sauce (sans meat) and adding the leftover shank meat to that. Serve over pasta, mashed or baked potato, corn bread biscuits, etc.
When I was a kid, my Dad's favorite thing was to have the meat with some picalily or chow-chow relish.
I _was_ certainly tasty that way.
Shred it, mix in some scallions, ginger, hoisin sauce and sriracha, then use it as filling for filo cigars or spring rolls.
Thanks! What tasty ideas.
I ended up doing this;
shell fresh black-eyed peas, boil & drain
saute chopped onion until golden, add cumin, coriander & cayenne
add chopped heirloom tomatoes, garlic, spinach
add shredded meat and stock, cook until blended and stock is mostly absorbed
it was delicious! there is lots leftover so I will experiment with your suggestions :)
Late to the party: My Fiance found a great recipe in a Gourmet Magazine from the 80s-
Simmer the shanks in tomato sauce until tender, remove the shanks and pick the meat- bring the tomato sauce back to a simmer, add the meat in with half a cup of dry white wine, a handful of chopped oregano, a bit of crushed garlic, a cup of orzo (prepare separately, then add in al dente) and a pile of crumbled feta. Super yummy!
I braised shanks and tails and picked the meat off (the next day) and added back to my osso bucco-type braise and served over cheddar rosemary polenta. A little went a long way!