to cook; plan on the upper end of the cooking time and check for tenderness. Cool leftovers quickly by transferring them to shallow containers, and refrigerate within 2 hours to minimize bacterial growth. Reheat leftovers to a gentle simmer, stirring so the beans don’t scorch on the bottom. If any portion smells off, looks unusually foamy or slimy, or has been left at room temperature for more than 2 hours, it’s safest to discard it. Finally, be cautious when removing the shanks from the hot liquid—the bones can slip out
My great aunt made this every spring when money was tight. One tough cheap cut transforms into the most tender meal your family will devour
