Wednesday,26 September, 2018
Current issue | Issue 1244, (30 April - 6 May 2015)
Wednesday,26 September, 2018
Issue 1244, (30 April - 6 May 2015)

Ahram Weekly

Baby veal shanks in turmeric cumin sauce

Serves 4-6


4 or 6 baby veal shanks

4 large onions (finely chopped)

2 tsp crushed garlic

1 tsp turmeric powder

2 tsp ground cumin

3 tbsp olive oil

1 tsp butter

Salt + pepper + 7 spices



Heat a large cooking pan on high.  Add oil and onion.  Stir on medium heat until translucent.  Stir in all seasoning until fragrant.  Add garlic.  Stir for a moment or two.  Add shanks.  Stir until slightly browned from all sides.  Cover and simmer over very low heat.  Meat waters will be gradually released.  Allow to cook, checking occasionally if dry.  Do not add any waters, unless needed; only boiled hot and in small amounts; when necessary.  You can also add chicken bouillons and check your salt.  When shanks are done and required amount of sauce is formed; add butter and remove away from heat.  Serve shanks in sauce, aside with fluffed white rice and a mixed salad.

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