Cost Breakdown

Critical Success Points

• • Dust and sear the meat to develop Maillard flavor
• • Reduce wine and ale by half for concentrated depth
• • Low‑and‑slow braise for 6 hours at 140°C
• • Make a smooth burmanet to thicken the sauce without lumps
• • Seal the pastry tightly to prevent leaks during baking

Safety Warnings

• • Handle the hot braising pan and oven with oven mitts.
• • Be careful when removing the hot stock; steam can cause burns.
• • The bone can be sharp; handle with care when serving.