While cleaning out the freezer I found a large beef shank and some smaller veal shanks. Can I cook them together in a typical, wine, carrot, canned tomato recipe? I'm thinking the veal shanks will take less time, so maybe adding them in after about an hour of cooking for the beef shanks? Or cook together and remove the veal shank when done...
Of course you can cook them together. And I'd start them both at the same time to get the benefit of all the flavors working for you, just pull the veal if you think it/they are getting too done.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
