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Supper, Saturday November 10, 2018: Roast shank with vegetables (beef shank, heirloom carrots, heirloom potatoes, celery, onion, garlic, stout, english roast rub.

We had a good harvest. Lots of red, yellow, and blue potatoes. Yellow, red, and purple carrots. Also beef shanks had been on sale. Shanks come out great when braised. All that collagen melts into the meat and the liquid. Everything gets slightly sticky with the coating of gelatin. I bought some "English roast rub" from a spice emporium.

You gotta braise these suckers for a while, three or four hours, so don't put the vegetables in at the start. Spice or salt the meat first. Sear it well in a heavy pan. Place in the roaster with the onions, garlic, stout, and water enough to make them half submerged. cook till almost tender THEN add the vegetables. They won't be overcooked and they will be coated with all the rendered yumminess.