home Culinary recipes Meat dishes Veal Veal shanks with quince, pears and sun-dried tomatoes

Veal shanks with quince, pears and sun-dried tomatoes

Veal shanks with quince, pears and sun-dried tomatoes

Category: Meat dishes
Kitchen: moroccan
Veal shanks with quince, pears and sun-dried tomatoes

Ingredients

Veal shanks 1500 g
Onion 1500 g
Vegetable oil 100 g
Ghee cow butter 50 g
Sugar 150 g
Sun-dried tomatoes 150 g
Spices and condiments 7 tbsp. l.
Quince 2 pcs
Pears 2 pcs

Cooking method

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  • And the shanks were prepared. Like Moroccan, with fruit. Only the lambs were not found, so the veal ones were taken. And they didn't make the fruit separately in sugar syrup. Everything was cooked "in one pot". I can't say - it turned out better than according to the recommended recipe, or worse ... but delicious. Although ... lamb for this cooking method, of course, would be more appropriate. It's true.
  • The recipe of Stalik Khankishiev was taken as a basis. Therefore, I will allow myself to quote his words here and there in the text.
  • So. First, about the products you need.
  • “Shanks are very tasty and aromatic meat, even though they are the cheapest. It just needs to be prepared appropriately. "
  • © Stalik Khankishiev
  • I won't even argue with this statement. Here Stalik is right.
  • We took veal shanks. One and a half kilograms. What was missing in this meat? Bones! Looking ahead, I will say that the sauce would have been more rich with bones - I declare this to you responsibly. But ... what was in the shop, it hit the table.
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  • If they have undertaken to cook an oriental dish, one must understand that one cannot do without onions for anything. One and a half kilograms of onions will be just right.
  • Oil.
  • "... I mixed vegetable oil and ghee because I need a rich flavor."
  • © Stalik Khankishiev
  • There is no dispute here. This is exactly what I did. One hundred grams of good vegetable, for example, from grape seeds, and fifty grams of ghee cow's butter. It will be just right. Trust me.
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  • This food should be cooked in a cauldron. But on the street it hurts nasty. Like January and rain. It's windy. Therefore, we will cook at home. They took a large, cauldron-like saucepan with a thick, but true flat bottom.
  • We start by heating the oil. Until the haze.
  • To check the readiness of the oil, throw a piece of onion into the pan. The reaction should be violent and harsh. This piece will be charred almost immediately. Don't forget to throw it away.
  • As soon as the oil is ready, fry the meat. Keep the fire strong under the cauldron. The meat is constantly stirring with a slotted spoon. The task is to fry the meat until it has a beautiful golden crust.
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  • "The meat at this moment should not be ready yet - it should only brown on the outside."
  • © Stalik Khankishiev
  • As soon as the meat is ready, we remove it from the cauldron.
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  • After the meat, the oil in the cauldron is hot enough, but you can heat it up for a couple of minutes. And we send the bow to the cauldron. Mix well. And ... add water. How many? I added seven hundred grams. Here a lot depends on the parameters of the dishes in which this food will be prepared.
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  • Prepare these two products in advance.
  • Sugar and ... I took sun-dried tomatoes. If they are not at hand, then prepare a couple of tablespoons of tomato paste.
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  • “Onions must be fried so that they caramelize. Caramelized onions are used in both French and Italian cuisine. But nowhere have I seen such a reception that I met in Morocco. "
  • © Stalik Khankishiev
  • And the trick is very simple. It is necessary to add sugar to the cauldron - I took one hundred and fifty grams! It turned out - just right.
  • “We added water, but the onion didn't turn red. The boiling point of water is 100 degrees, at this temperature it will never get gold.Therefore, either we need to fry the onions almost dry, or increase the boiling point of the mixture in a cauldron. Sugar syrup boils even at 150 degrees - at this temperature, the onion will blush perfectly. "
  • © Stalik Khankishiev
  • This process lasts literally three minutes. Just do not forget to gently but thoroughly stir the onion immediately after adding sugar.
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  • Now we balance the balance of sour and sweet.
  • I used sun-dried tomatoes, but if they are not there, put a couple of tablespoons of tomato paste in the cauldron.
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  • Now about the spices. The range of them for this meal is extremely wide.
  • Black pepper. I took a teaspoon. And the same amount of red, the so-called. smoked pepper. It is not very sharp, but still. Generally speaking, adjust the amount of these spices that add pungency to your taste.
  • Paprika - 3 tbsp. l. It's more for color and flavor. Turmeric - 1 tsp It will also not be harmful for the color.
  • Ginger - 1 tbsp l. Mix for meat - 1 tsp. Saffron - 1 tsp
  • I will note that if there is lamb in the cauldron, do not forget about the cumin.
  • And finally, salt. One and a half tablespoons will be sufficient.
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  • We send everything to the cauldron. We mix. After a minute, it is still worth trying "for salt". Here you decide for yourself - to add or not. In general, balance, as they say, "with salt."
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  • That's all that is needed for the sauce in which the meat will be stewed.
  • We put the shanks in the cauldron. The ones that were previously fried.
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  • "We must try to make the drumsticks completely drown in the sauce, so that they are covered with the sauce and stew in it ..."
  • © Stalik Khankishiev
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  • “... You can also stew in an open cauldron, but in this case the aroma - the main advantage of this dish, will go through the pipe to the neighbors. Therefore, I regulate the fire - set it to the minimum value, and cover the cauldron with a lid. Let the meat languish: the concentration of the sauce here is exactly what I need. If it evaporates, it will become thicker and may burn. And under the lid and on low heat in 1.5-2 hours everything will turn out as it should. "
  • © Stalik Khankishiev
  • So we do it.
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  • Quince.
  • We took a couple of pieces, ripe and large. We cut into octopuses, clean out all the bones and various internal partitions.
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  • We sent the quince to the cauldron in thirty minutes. Lay it so that it completely disappears into the sauce.
  • After that, put the lid back in place and keep the cauldron over low heat.
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  • Pear.
  • Rather, a pair of pears. Here I will note that the pears must be firm. Better not too sweet. Cut into quarters and clean out the insides of the pome fruit.
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  • And after another forty-five minutes we put them in the cauldron. Put the lid back in place and let the cauldron stand over the same low heat for another thirty minutes.
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  • Well. Half an hour has passed.
  • They opened the lid. Check if the quince is ready. This is really important. Just pierce, for example, a toothpick, quince. If the toothpick came in gently, then it's done !!!
  • It looks like this. And the scent ... no comment here. Here you have to stand next to the cauldron.
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  • We put it on a plate. This time we decided to spread the meat in portions at once. Meat, quince, pear and tomatoes. Sauce on top, or as a pillow for meat. That's how you like it.
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  • The meat was processed very well. Due to the fact that veal ..., in general, there is, of course, not that juiciness that lamb has, but it turned out great. The intertwining of tastes and aromas of meat, astringency of quince, piquant sweetness of pear, sour sweet oiliness of sun-dried tomatoes, aroma of a bouquet of seasonings and spices ... you know, I don't have enough vocabulary and definitions to ....
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  • Angela to you at the meal !!!
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  • Yes ..., Stalik also recommended using pomegranate juice. We cooked a pomegranate and even cut it. Prepared to squeeze the juice. But then they decided that the sourness was enough. And the pomegranate? Yes, they ate it while the meat was being cooked.
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The dish is designed for

12 servings

Time for preparing:

150 minutes

Wild cat
Oh god, what a delicious beauty! What gorgeous photos! I can imagine what a scent soars!
Thanks for the beautiful recipes. I respect Stalik Khankishiev very much, he cooks very tasty!
please
I can imagine how delicious it is !!!!! Excellent!

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