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FareShare Gazette -- May 2006 Recipes

This FareShare Gazette -- May 2006 Recipes recipe uses Unsalted Butter, All Purpose Flour, Water, Potatoes, and Butter. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 oz
• 2 tbsp
• 10 oz
• 1 lb
• 1 oz
• 1 tsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 3/4 tsp
• 1/2 tsp
• 1 lb

Method (preview)

1. 1

   1/ Preheat oven to 400 deg. F. (200 C.). Cut veal shank into two pieces.

2. 2

   Brown them on all sides for approximately 20 minutes, on medium heat.

3. 3

   Reserve.

4. 4

   2/ Cover veal shank with 1 litre water and 1 1/2 litres white wine.

5. 5

   Add one white onion cut in two pieces, inserting 1 clove into each of them.

6. 6

   Add half the celery, 1/2 carrot and 1/2 leek.

7. 7

   Add garlic, 1/2 bouquet garni and one chicken broth cube.

8. 8

   Bake on low heat for 1 hour or reduce the liquid until only 10% of it is left.

9. 9

   Remove from oven.

10. 10

    Filter the juices.

11. 11

    The liquid will solidify after a while and you will be able to use it later to spread over the veal shank.

12. 12

    3/ Wrap a string around the veal shank.

13. 13

    Add salt and pepper.

14. 14

    Brown it with a little olive oil in a deep oven dish.

15. 15

    Add the other veggies, diced, as well as the onions, garlic and bouquet garni left.

16. 16

    Cook over low heat for a couple of minutes.

17. 17

    4/ Add white wine and let reduce for 2 minutes. Add 2 litres water and one beef cube. Dilute the cube into the water.

18. 18

    Once cooked, remove the shank from the cooking liquid and place it in an oven-proof dish, with butter.

19. 19

    F) for approximately 20 minutes.

20. 20

    Cut string.

21. 21

    Cut veal shank into two pieces and serve each piece with part of the bone marrow.

22. 22

    My suggestion: Serve with small young turnips or steamed Savoy cabbage.

23. 23

    In a heavy pan, on high heat, fry the meat cubes with a little oil.

24. 24

    When golden, sprinkle the meat with flour and mix well until lightly brown.

25. 25

    Deglaze with the wine, scraping bottom of the pot with a wooden spoon.

26. 26

    Add garlic but do not let it brown (it would be bitter).

27. 27

    Cover the meat with water.

28. 28

    Mix well.

29. 29

    Add tomato and bouquet garni, salt and pepper to taste.

30. 30

    Cover and cook on low heat for 45 minutes.

31. 31

    In a heavy pan, add butter and let veggies "melt" in it until translucent.

32. 32

    Add 1 teaspoon sugar and mix.

33. 33

    The vegetables will caramelize lightly.

34. 34

    When done, add them to the pan and cook for another 45 minutes.

35. 35

    Then add potatoes (peeled and diced).

36. 36

    Cook for another 30 minutes.

37. 37

    Place meat cubes in a large bowl. Add olive oil, saffron, crushed garlic, cumin, lemon peel (finely sliced), salt and pepper. Mix well.

38. 38

    Place the meat in your tajine dish, as well as the artichokes, cut into four pieces. Add 1 tablespoon olive oil and lemon juice.

39. 39

    In a shallow dish combine melted butter and lemon juice; set aside.

40. 40

    In another shallow dish, combine Panko, lemon pepper, seasoned salt and dillweed.

41. 41

    Place in an ungreased baking dish.

42. 42

    Drizzle any remaining butter mixture on top, sprinkle with paprika.

43. 43

    Top with thin slices of lemon.

44. 44

    Bake at 400F. for 20 minutes or until the fish flakes easily.