I found you at Citarella. A Prime Beef Shin, pink, moist and promising, only $4.99 a pound. I ditched my thoughts of veal shank and told the butcher to wrap you up. Two pounds of you. Good move on my part.
The plan was to slow cook you on Monday, tossing you in the Cuisinart as soon as I woke up. But at about 8:30 on Sunday night, I thought, "Why wait? Why not cook you overnight and let you sit and grow more flavorful and delicious and complex for longer?" No brainer. In you went.
And oh, mama, you came out more incredible than I could have ever even dreamed.
Here's how to do it.
Sprinkle 2 pounds of Beef Shin with salt, pepper and South African Smoke (available at Trader Joe's) + crushed red pepper.
Set the slow cooker on low and throw in:
2 lbs seasoned Beef Shins
4 cloves chopped garlic
1/2 a chopped onion
1 diced orange pepper
2 handfuls of baby carrots
2 cans of chopped tomatoes
4 bay leaves
3 tsp. dried rosemary
1 tbsp. chicken bouillon paste
2 tsp. hot sauce, such as Frank's
1 1/2 cups red wine
Cook on low overnight (about 12 hours).
The meat will have literally fallen off the bone by the time you wake up.
To reduce the extra fat, cool in the refrigerator all day, so you can remove the congealed fat that rises to the top.
Boil salted water and cook half a pound of papardelle.
Heat the sauce in a separate pan. When the pasta is ready, add it to the sauce pan. Sprinkle with grated cheese and be happy to be alive.
Enjoy with sauteed kale and garlic, and a nice Regusci Merlot. Be triple happy to be alive.