Greetings, Robert! 160 is already a pretty low temperature, and because the entirety of the dish is completely “sealed” from the air, I don’t think a change in temperature is too necessary, but you could lower it by 5-10 degrees is you so choose.

As for the cooking time and ingredients, I don’t think you’d want to make too much of a change. You want to ensure there is liquid leftover, the sauce is delicious, plus it’ll simply burn without it. I’d maybe decrease the ingredients by about 1/4 (so use 3/4 of the ingredients listed) and start checking the shanks at about the 2hr mark.

Hope it turns out great! This is a really rich and delicious dish that I love to serve.

Sorry to hear that, Johan. Mya I ask which brand and/or style of beer did you use? The dish shouldn’t be noticably bitter at all, and you’re right, my guess would be from the beer.

I hope you do get a chance, John! It’s a beauty of a cold weather dish, I’d love to know what you think of it.

Welcome, Suzette! So happy you found a little taste of home on Vancouver Island! Whereabouts are you? My husband spent some time before we met in Nanaimo, and he absolutely loved it! What a beautiful past of the world 🙂

Love hearing this, George. I so very much appreciate you circling back and letting me know how much you enjoyed this dish the second time around. That’s the true hallmark of a delicious dish! Now for some “bad” news… In that I do not have a name for this dish, as it’s a dish that just seems to be made in family kitchens growing up. I will try asking around and seeing if anyone has or knows a name and circle back to you if I get an answer!

As for your question about Australia, I was living in Sippy Downs. It was such a quaint little town, I loved it! The temperature was, in general, quite beautiful.. Though we did have a wave of heat the one summer that saw mid40+ degree weather, which was quite the memory.

Hello again Audrey,

I made this dish again last Sunday and it was just as good as the first time. I mention this because sometimes dishes do not impress as much second time round. The family and my nephew enjoyed it immensely. I am still intrigued that a dish with so few ingredients is as complex-tasting and delicious. Does the dish have a French name?
In your reply to my first email, you mentioned that you spent some time in the Sunshine Coast. Where were you living? We have been going to Noosa every year for some 30 years. Obviously the place agrees with us very much. I like the fact that it’s not as humid as places further north in Queensland and the temperature range is more tolerable.
George