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Deliciosso (eksi kuru erikli yahni)
DNA Dinners, Episode 14
SERVES
4
Ingredients
- 50 grams sultana raisins
- 10 sour prunes, dried
- 5 apricots, dried
- 4 veal shanks
- 100 grams flour
- 1 tablespoon (15 millilitres) black pepper
- 1 tablespoon (15 millilitres) smoked paprika
- 1 teaspoon (5 millilitres) salt
- 1 teaspoon (5 millilitres) brown sugar
- 3 tablespoons (45 millilitres) olive oil
- 200 grams shallot, diced
- 100 grams red bell pepper, diced
- 100 grams green bell pepper, diced
- 50 grams carrot, diced
- 50 grams celery, diced
- 8 cups (1.6 litres) beef broth
- 1 sprig rosemary
- 3 bay leaves
- 200 grams cherry tomatoes
- 200 grams cherry tomatoes
- 200 grams cherry tomatoes
- Parsley, sage leaves, for garnish
Directions
- Soak plums, apricots, and raisins in water for 30 minutes. In a mixing bowl combine flour, pepper, paprika, salt, and brown sugar. Rub the mixture onto the veal shanks.
- In a large, hot pan, heat olive oil. Sear veal shanks on all sides until a crust forms.
- To the same pan, add shallot, red bell pepper, green bell pepper, carrot, and celery. Add beef broth, rosemary, bay leaves. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add tomatoes, raisins, prunes, apricots, and figs. Season with salt and pepper.
- Simmer the mixture for 1.5 to 2 hours on very low heat or until the veal is tender. Garnish with parsley, sage leaves. Serve.
