YumYum Panda

The main dish…beef noodle soup. The ingredients. The beef shanks. Bone marrow! Toast…best way to eat bone marrow. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-132-1660′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Though I often profess my love for pork belly and prime rib,my favorite cut of meat is actually the beef shank. I’ve grown up eating a lot of beef shank and nothing quite matches the chewy toothsome-ness or the deep flavors from the long braise. Beef shanks can be prepared pretty simply like with Lu Niu Rou,which I wrote about previously,and it tastes great on its own. When I’m feeling a bit more adventurous,I like to make a it into a Sichuan style beef noodle soup via a really good recipe in Bon Appetit. The recipe calls for boneless beef shank,but I got the bone-in beef shank for a reason. After stripping the meat,we took the bones and roasted them in the oven and had the marrow with with some toasted french bread and lemony herb garnish. Unexpected (and delicious) surprise! Read after the break for a reprint of the recipe.