I'm not a fan of the method or the recipe either:
1. Don't use a pansaver.
2. Remove the shanks for the fridge 1 hr before cooking.
3. Season the shanks with S & P, and some dry spices if you want.
4. Slowly preheat your stock pot on the stovetop (on low-mid for about 3 or 4 minutes).
5. Add 2T oil in the stock pot.
6. Add the shanks and let them brown, turning them so they brown on all sides (or on as many sides as humanely possible).
7. Remove the shanks and add diced onions, season the onions with salt, turn with a wooden spoon to lift the stuck caramelized juices from the pot.
8. Add carrots and cook for a few minutes.
9. Add shanks and white wine, cover with lid, turn heat to low and try to keep at a simmer for about 2 hours or until the meat is tender.
That's a very basic recipe, I would probably add some spices or veggies to make the braising liquid a bit more exciting.
My recommendations:
1. Don't use a pansaver.
2. Remove the shanks for the fridge 1 hr before cooking.
3. Season the shanks with S & P, and some dry spices if you want.
4. Slowly preheat your stock pot on the stovetop (on low-mid for about 3 or 4 minutes).
5. Add 2T oil in the stock pot.
6. Add the shanks and let them brown, turning them so they brown on all sides (or on as many sides as humanely possible).
7. Remove the shanks and add diced onions, season the onions with salt, turn with a wooden spoon to lift the stuck caramelized juices from the pot.
8. Add carrots and cook for a few minutes.
9. Add shanks and white wine, cover with lid, turn heat to low and try to keep at a simmer for about 2 hours or until the meat is tender.
That's a very basic recipe, I would probably add some spices or veggies to make the braising liquid a bit more exciting.
