Good flavor but I prefer fall off the bone meat. Marinated 6lb bone in leg over 24hr and then roasted at 320F but took almost 6hr (my goal was to bring it to 200F for fall of the bone meat but pulled it at 195F and wrapped tightly with foil and let rest in otter box cooler for about 4hrs. Brought it back out, slathered with pan drippings/fat and roasted uncovered at 400 for 15min. Not fall off the bone tender but when sliced thin against the grain and placed back in juices it was delicious. Served with Mummy’s saffron rice and grilled veggies with minted yogurt (this was key)
I used 2 cans of white beans instead of pasta (which the original recipe called for), and omitted the nutritional yeast. I also used very little oil. I thought this was a good, filling meal and will make it again. Next time use a larger dish so the tomatoes cook a little more evenly. I've updated my recipe to reflect these changes for the future.
I used self-rising all-purpose flour, added some almond extract along with vanilla, and ground up a flax/chia/hemp seed blend in place of flax seeds. Also added a small amount of chopped pecans and vegan semisweet chocolate chips. It cooked for about an hour to get to 190*F internal temp. Tasted delicious fresh from the oven!
