This is a tweaked version of chef Chris Cosentino's original Leg Of Beast from his now closed restaurant Incanto. While I never had this dish at the restaurant, I worked on my own version and try to pay homage to his concept.

And as always, sick beats by @audiotactics

Braised Beef Shanks

3 whole beef shanks, trimmed, cleaned, and trussed
3 carrots
3 ribs celery
2 large leeks, washed and cleaned
10 cloves garlic
1 bouquet garni of thyme, rosemary, bay leaf, and parsley
1 225g jar beef bouillon
1 FULL size, 6 inch deep hotel pan
Water to make braising stock, to cover, and replenish

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