Preheat the oven to 325°. In a mortar, pound the dried chiles until finely ground. In a large enameled cast-iron casserole, heat the olive oil. Season the beef shank generously with salt and pepper.
Nicolette is a lifestyle writer based in Brooklyn, NY. Enthusiastic and ambitious, she's excited to tackle any story — from beauty trends to hard-hitting breaking news, Nicolette brings integrity + ...
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