1 beef shank (Thor’s Hammer)
1 bulb garlic
2 sprigs thyme
300ml beef stock
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1 beef shank (Thor’s Hammer)
1 bulb garlic
2 sprigs thyme
300ml beef stock
1. Roast at 200°C for 30 mins to colour.
2. Reduce to 160°C, add garlic, thyme and stock.
3. Cover and cook for 4 hrs until fall-apart tender.
Family run business centred on food since 1971. Suppliers of the highest quality fresh meat, frozen, dry & ambient food products.
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