Photo 17 Nov Seared some beef shanks in bacon fat then braised them in a pressure cooker in wine with herbs, and lardons of bacon. Removed then reduced and thickened the remaining liquid into a gravy. Served over mashed parsnips and potatoes, topped with fresh made parsnip crisps, and served with a side of La Brea Bakery baguette to spread the bone marrow on.  Mmmm bone marrow…

Seared some beef shanks in bacon fat then braised them in a pressure cooker in wine with herbs, and lardons of bacon. Removed then reduced and thickened the remaining liquid into a gravy. Served over mashed parsnips and potatoes, topped with fresh made parsnip crisps, and served with a side of La Brea Bakery baguette to spread the bone marrow on.  Mmmm bone marrow…


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