1 In a large ovenproof casserole, pour your duck fat and when it is very hot, roast your shanks well seasoned on all sides.
2 Then lower your heat and add around carrots, onions, garlic and bay leaf, let sweat slowly covered for 10 minutes then add the 1/2 feet white wine, vinegar and tomato coulis, salt and pepper.
Preheat your oven to 85°C (185°F)(th3).
Wait for boiling on the stove, then place covered in the middle of the oven for 4 hours 30 minutes of cooking.
3 After the time, add the beans and your cornichon julienne, let it soak for another 15 minutes, turn off the oven then 30 minutes later (rest) take out your casserole, remove your half feet from which you will remove the bones then cut them into small cubes.
4 For "normal" shanks on beautiful hot deep plates, cut them in half, add around beans and carrots as well as the small cubes of foot.
I am fortunate to have as a friend one of the last true vinegar makers in France located in Mauléon, so I used one of his exceptional vinegars, this one flavored with Espelette pepper, just top notch.
vinaigre-saint-jacques.fr.
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