I am looking to braise some meaty shanks. I got some 3" thick, 2lbs+ shanks. I want to do a braise in oven for 3-4hrs at 300f or so. My biggest concern is two fold.
1. sauce... I want to be able to cook and serve it, but because there is so much fat in the braising liquid and there is no way (for me) to properly defat it, are there any tricks I can use? Typically, I would filter it and leave it overnight in fridge and handle/finish next day.
2. what's your favorite braise? I typically use onions/carrots/bay leafs/peppercorns/thyme/rosemary/crushed/ tomatoes and a bottle of red (water if it's not enough). Anyone have any other recommendations? I typically start with dredging it in floor and then frying in skillet for 3-4 min per side to develop crust... and then put in a dutch oven...