The Grand Finale: Slow Braise
At the conclusion of the lesson, we were left with a magnificent shank and roast. When the universe delivers cuts like these, the only proper response is a slow braise. We prepared the meat in a rich liquid featuring: • Onions and garlic • Fresh tomatoes and herbs from the garden • A robust red wine • Homemade stock This savory finale allowed the students to experience the full journey of the ingredient, from sourcing to sustainable preparation. It was truly a perfect day in the kitchen.
Photo Credit: Amanda L. Nelson
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