We get a supply of grass fed beef so we get to pick and choose what cuts we order.
Once a week we will have either veal shanks or short ribs that we braise in red wine, beef stock and veggies (carrot, celery, onion and mushroom).
We like to serve the meat over a bed of sweet potato mashers with a side of kale. I reduce the braising liquid and use it as gravy to top the meat and potato.
It is a robust and vitamin rich meal. The veal shanks have marrow in the bones we scoop out too.
You can look up braised veal shanks or short ribs for a recipe. It is pretty easy but takes a couple of hours to cook.