Friday, March 6, 2009

Pot-Roasted Veal Shanks

Veal shanks are an economical buy for a family meal. Have them cut in half if you don't have a pot big enough to take them; and don't forget the turnips, they add lovely flavor. Recipe serves 6.

Ingredients:

3 tablespoons oil (olive for preference)
6 veal shanks
6 small carrots, scraped
6 small onions, peeled
2 cloves garlic, crushed
2 sticks celery, thinly sliced
4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 bay leaves
6 medium potatoes, peeled
3 turnips, peeled and cut into quarters
1 cup dry white wine
Salt
Freshly ground pepper
Chopped parsley, to garnish

Method:

1. Heat the oil in a large heavy casserole or saucepan. Brown the shanks slowly on all sides (you will have to do this in batches).
2. Add the remaining ingredients to the pan except the parsley, seasoning well with salt and pepper. Cover tightly and cook over a low heat for 1 1/2 to 2 hours, until the meat is very tender.
3. Remove the shanks and vegetables to a heated serving platter, discarding the bay leaves. Spoon off any fat that is on the surface of the liquid, or blot with absorbent paper towels. If the gravy seems too thin, reduce by rapid boiling to a good consistency, then pour over the meat. Sprinkle with chopped parsley and serve.

Ham and Spinach Stuffing

This stuffing is superb with veal. Makes enough to stuff a shoulder of veal for roasting or a breast of veal for braising.

Ingredients:

1/2 bunch spinach
Salt
Freshly ground pepper
Pinch of nutmeg
1 cup finely chopped ham
1 small onion, finely chopped
1 ounce (30 g) butter
1 cup soft breadcrumbs

Method:

1. Cut the spinach leaves away from the stalks and wash well. Place in a heavy saucepan with a little salt, pepper and nutmeg. Cover the pan and cook for 3 to 4 minutes until softened, shaking occasionally to prevent sticking.
2. Drain well and, when cool enough to handle, squeeze out as much water as possible with your hands. Chop the spinach finely and place in a bowl with the ham. Season with salt and pepper.
3. While the spinach is cooking and cooling, cook the onion gently in the butter until soft and golden. Add to the spinach and ham, then add a pinch of nutmeg and the breadcrumbs and mix the ingredients lightly together with a fork. Correct the seasoning.