when I bought it, I rub it in with a dry rub of spice I bought at the butcher, pepper, salt.
In the freezer for about a week,
When you want to use it, take out of the freezer browned it in oil, high temp on all sides.
Chopped 4 onions, browned it, then added the shanks back to the pot with a little Worcester sauce and about 2 cups water , whole potatoes some fresh parsley and fennel and let it slow cook for 1.5 hours.
Once cooked, I turned up the heat to make a gravy with the leftover water.
My usual dry rub : salt, pepper, cumin, paprika, rosemary, garlic, steak and chops spice. – all dried spices except the rosemary.
Recipe and picture: Sa-eeda Daniels
