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Moroccan-style Veal Shank
2023-09-21
https://www.metro.ca/userfiles/image/recipes/jarret-veau-marocaine-12207.jpg
PT15M
PT3H00M
PT3H15M
Preheat the oven to 180°C (350°F).Pat the meat dry with a paper towel and season with salt and pepper.In a large saucepan over medium heat, heat the oil and sear the veal shanks for 3 minutes on each side. Set aside.In the same saucepan, cook the onions and garlic for 3 minutes, stirring. Stir in the ginger and turmeric. Pour in the broth and add the veal shanks. Cover and cook in the oven for 1 hour and 30 minutes.Add the potatoes, fennel, and bird's eye chili. Cover and cook for 1 hour.Reduce the heat to 150°C (300°F) and add the frozen peas. Cook for 30 minutes.When serving, garnish with parsley.Source : Amine Laabi
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4 veal shanks veal shanks, approximately 5 cm (2 inches) thick
1/4 cup (60 mL) vegetable oil
3 medium onions, thinly sliced
1 garlic clove, minced
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground turmeric
2 cups (500 mL) Chicken Broth
3 potatoes, peeled and cut into quarters
1 fennel bulb, cut into quarters
1 bird's eye chili pepper
1 cup (250 mL) frozen green peas
Chopped flat-leaf parsley
salt and pepper freshly ground
Moroccan-style Veal Shank
4
Main course
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME
Ingredients
-
4
veal shanks veal shanks, approximately 5 cm (2 inches) thick
-
1/4 cup
(60 mL)vegetable oil
-
3
medium onions, thinly sliced
-
1
garlic clove, minced
-
1 teaspoon
(5 mL)ground ginger
-
1 teaspoon
(5 mL)ground turmeric
-
2 cups
(500 mL)Chicken Broth
-
3
potatoes, peeled and cut into quarters
-
1
fennel bulb, cut into quarters
-
1
bird's eye chili pepper
-
1 cup
(250 mL)frozen green peas
-
Chopped flat-leaf parsley
-
salt and pepper freshly ground
Preparation
Preheat the oven to 180°C (350°F).
Pat the meat dry with a paper towel and season with salt and pepper.
In a large saucepan over medium heat, heat the oil and sear the veal shanks for 3 minutes on each side. Set aside.
In the same saucepan, cook the onions and garlic for 3 minutes, stirring. Stir in the ginger and turmeric. Pour in the broth and add the veal shanks. Cover and cook in the oven for 1 hour and 30 minutes.
Add the potatoes, fennel, and bird's eye chili. Cover and cook for 1 hour.
Reduce the heat to 150°C (300°F) and add the frozen peas. Cook for 30 minutes.
When serving, garnish with parsley.
Source : Amine Laabi
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
