First off, where are the 1920 reviews this recipe says have been provided??
In rating, I need something between liked it and loved it.
I made half the recipe, reserving half for a future meal for the 2 of us. While mint was not evident at all (and I used a lot more than half, fresh from my hydroponic garden), this was still very yummy. 18 oz of a tin of Italian plum tomatoes and crushed by hand. Used a 26 cm Le Creuset Dutch oven as it is considered ‘medium’ and browned 1lb 6 oz shank pieces in 2 batches. The pot was too large and even with tinfoil over it before putting on the heavy lid, lost too much of the braising liquid in 2’15” – meat was at 195°+. Meat shredded beautifully (did ‘chunks’ not fine shred). Added at least 1 ½ cups of beef broth to the braising liquid and did not boil but simmered it while the dry pappardelle cooked (12 minutes). Next time I will use a smaller Dutch oven and increase the tomato and mint. A Chateau Ste Michelle Syrah from the Columbia Valley was lovely with this.