…I scored these succulent beef shanks from Pat’s Pastured at the East Greenwich Farmer’s Market on Monday. Seeing that the weather has cooled off and the kitchen is more tolerable, I decided that this Sunday would be the best time to fire up the oven and cook these guys up. I started around 2:30 and by halftime, these were ready to go…we had them with a bed of sauteed baby spinach…quite the comfort meal on the last weekend of true summer!
-Josh
