North African Veal Shanks

 
yield8 portions

Buy smaller shanks if you can find them (3 lbs. or so each)--when crosscut, they make an ideal single serving size. Larger shanks will be just as delicious, though. This recipe works very well with beef shortribs too. The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland. For another Seder-worthy main course from Holland, see her B-Side Brown Sugar Smoked Brisket recipe on sunset.com.

What you will need

MARINADE

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/4 cup olive oil

1/2 cup reduced-sodium soy sauce

3 whole veal shanks (about 8 lbs. total), preferably free-raised*, cross-cut by your butcher into 2-in.-thick slices; or 7 lbs. short ribs, cut crosswise into 4-in. pieces

2 jalapeรฑo chiles, cut lengthwise into quarters and seeded if very hot

BRAISE

2 teaspoons kosher salt

1 tablespoon Ras al Hanout (from recipe or store-bought)

1/4 cup grapeseed oil

1 cup dry red wine

1/4 cup dry sherry

1 1/2 qts. reduced-sodium beef broth

1 tablespoon harissa*

5 garlic cloves

1 large onion, cut into 1-in. dice

3 or 4 celery ribs, cut into 1-in. pieces

1 1/2 red bell peppers, cut into 1-in. dice

3 large carrots, cut into 1/2-in.-thick batons (about 3 in. long)

1/2 cup dried apricot halves

(Nutritional facts 141 calories, 9.8 g fat, 10.99 g carbohydrates, 2.36 g protein, 1 mg cholesterol, 931 mg sodium)

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