/ck/ - Food & Cooking

Once the rest of your stock is in the pot, throw your shanks back in. I add around 2 or so cups of water into the pot at this point because if your stew is too thick while you're braising your beef shanks the bottom will scorch and you'll be fucked. I aim for the consistency of milk as far as thickness. Add your fish sauce here if you opt for it. Bring it up to a boil then reduce to a simmer. Cover and let simmer for 5-6 hours or until your meat is falling apart and all the collagen is melted.