Tried a couple of new things this week. See the notes for what worked and what didn’t.
Braised beef shank
Scalloped sweet potatoes
Ted’s Pricey Brownies for dessert
The braised beef shank was very tasty. I used a basic braise recipe. Season & brown the meat, set it aside and saute veg (carrots, celery & onion) in the remaining oil. Add red wine to deglaze the pan, then put the meat back in and cover with canned (low-sodium) beef stock & water. I added some dried thyme and a couple of bay leaves as well. Bring to a boil and then transfer to a 350F oven for ~2 hours. When the meat falls off the bone it’s good and ready to be eaten.
The scalloped sweet potatoes did not scallop as planned. I used my usual scalloped potato recipe, substituting sweet potatoes, and figured it would be OK. No such luck. The white sauce seemed to separate leaving clumps of goop on the sweet potatoes plus a watery liquid in the dish. They tasted OK, just weren’t what I was hoping for. They’ll be another try after some research.