Chile-Braised Beef Shanks: For those about to MEAT, we salute you.

I eat meat.

I don't always eat meat, but I do eat it, and this recipe is all about it.  If meat is not your jam, this is not your recipe.  Disclaimer completed!

So this recipe is for Chile-Braised Beef Shanks.  It's nice to branch out a bit sometimes from your traditional cuts of beef - shanks, being legs, have a nice big bone in them, which means that something like this, where they braise in a liquid that turns into the sauce, is perfect.  It's going to get so much more flavour from the bones being in there, and if some of them have a bit of marrow in them, even better, both in terms of giving a roundness and richness to the sauce, and also in terms of having little marrowy bits floating around that you can eat.

You really can't go wrong with a sauce that purees up a bunch of different chiles, either, and then a nice  long braise is going to infuse the flavours all the way through the meat and get it fantastically tender.  Now that we're getting to the cooler temperatures of the year, it's really "braising season," so definitely give it a whirl!