bud light beef shanks

The following recipe arose in partial answer to the questions “What do I do with all those left-over beers from our last party, when we hardly ever drink beer?” and “How can I use that head of lettuce and sack of tomatoes I froze before going on vacation this year?” The full answer is realized in the dish below.

  • 1½ lb beef shanks
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 carrot, in ½” pieces
  • 2 stalks celery, chopped
  • 1 head frozen romaine lettuce, thawed just enough to chop, which do
  • 2 frozen tomatoes, thawed enough to chop
  • 2 light beers
  • ½ cup dry red wine
  • 1 tomato bouillon cube
  • ½ tsp pepper

Brown the beef shanks at high heat in the olive oil, then remove them momentarily while adding the onion, garlic, carrot, and celery to the pan and cooking them on medium heat until the onion is limp. Add the remaining ingredients and cook at a light boil until the beef is tender, about 1 hour. Remove the bone from the beef and serve in equal portions. Blend together and retain the cooking liquid and vegetables for soup at lunch some other day.

Serve with a side of broccoli loaf (see side dishes).

don lecher meatloaf

Meat loaves are generally made with a lot of fatty ground meats and bread crumbs and other toxic substances that I need to stay away from, except on date nights, of course. So the recipe given* here attempts to eliminate the toxins to the extent that can be realized within gustatory limits.

  • 1 cup TVP (textured vegetable protein)
  • 1 cup beef broth
  • 1 lb lean ground sirloin
  • 1 lb lean ground pork
  • 1 lb lean ground turkey
  • 1 cup real bacon bits
  • 2 onions, minced
  • 4 cloves garlic, minced
  • ¼ lb provolone cheese, grated
  • ¼ lb 2% fat sharp cheddar, grated
  • 1 tsp fresh ground pepper
  • ½ tsp leaf oregano
  • ½ tsp leaf marjoram
  • ¼ cup fresh chopped parsley
  • 1 tsp paprika
  • 1 packet onion-mushroom soup/dip mix
  • ½ cup red wine
  • 1 cup egg substitute (X)

Heat the cup of beef broth, add the TVP, and let it reconstitute, about 10 minutes.

Meanwhile, prepare the onions, garlic, and cheeses. Assemble all ingredients in a large enough mixing bowl and mix with a hand blender until uniform in texture.

Turn out into a greased loaf pan and bake at 350F for one hour. Let cool thoroughly before serving. Serve reheated just as it is, or, if you must, with Merchant Devine sauce, gravy or barbecue sauce.