I have a freezer full of beef shanks from my meat CSA, and I'd really like to use them up soon or we'll run out of space, but with the weather in the mid to upper 90s and humid, it's hard to imagine braising and eating beef shanks. Any suggestions for making them summery??
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)