Thanks to Monsieur IOZ, I made this for dinner last night (well, without the mushrooms, since my wife has an unforgivable aversion to mushrooms even though she’s one of them I-talian-Americans), and the leftovers should last us through tomorrow at least. It was totally delicious, and the onions and shallots balanced the anise from the fennel beautifully; smelling this whole mixture simmering for nearly three hours was just as enjoyable as actually eating it. I paired it with an $8.00 bottle of Nero D’Avola wine from Sicily (also used for the braising liquid) which I figured would work well with the tomatoes and the gamey-ness of the beef shanks. The pairing did not disappoint. And yes, it really does look that unappetizing in the pot.
Food Blogging
Mark is the Managing Editor of The League of Ordinary Gentlemen.
Burt Likko 
Will Truman 
Teacher 
Mary 
James K 
Jaybird 
Borat: “I do a picture, only small, of the Tishnik Masacre. Where many Uzbeks…crushed!”
Kindly Gray Hippie: “How did you feel when you drew this?”
Borat: “Very proud!”.
KGH: “I’m just listening with sadness…a little sadness for your people…?”
Borat: “Yes…no, it is not sad. It is us who do the kill!”
When in doubt,
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Mmmmm
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