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Kevin Godbee posted an update
Thor’s Hammer (6 lb / 2.72 kg Beef Shank). Braised in beef stock and red wine with carrots, onions, garlic. Served over mashed potatoes.
Daniela Duran, Lana Mihajlović and 6 others6 Comments-
Kevin, this dish is an absolute showstopper—Thor’s Hammer indeed! The step-by-step photos really bring the process to life, and that beef shank looks like it’s been treated with the respect it deserves. Braising it in beef stock and red wine with aromatics like carrots, onions, and garlic? That’s a flavor symphony right there.
Served over mashed potatoes, it’s hearty, rustic, and deeply satisfying. You’ve captured that perfect balance between bold presentation and comforting flavors. It’s the kind of dish that makes you want to gather people around the table and dig in slowly. Beautiful work!1-
@judyrusselllive-com-au Thank you!
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Scoolinary Team
What an impressive dish, Kevin! I love the way you present it, and the idea of braising it with red wine and vegetables gives it such a deep, comforting flavor. The name “Thor’s Hammer” couldn’t be more perfect. 🙌
Have you tried serving it with any other kind of side besides mashed potatoes, like a gratin or some roasted vegetables?
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Scoolinary Team
A true showstopper — both in technique and flavor balance. How do you approach plating a rustic cut like this for fine dining without losing its primal appeal?
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@soldamiani Do the sauce a little thicker, put it on a plate with a swipe of sauce and some dots. Make the mashed potatoes a super smooth puree with some sauce pooled in the middle. Stack the meat and vegetables high, maybe using a mold, and top with microgreens.
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Scoolinary Team
@kevin-godbee Appreciate the insight. Elevating rustic without over-polishing is a fine line. Do you find the mold ever restricts the natural structure of the cut, or is that part of the intent—to redefine it?
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