Saturday,20 October, 2018
Current issue | Issue 1384, (8 - 14 March 2018)
Saturday,20 October, 2018
Issue 1384, (8 - 14 March 2018)

Ahram Weekly

Sufra Dayma: Sliced baked potato and veal shanks in tomato sauce

Sliced baked potato and veal shanks in tomato sauce
Sliced baked potato and veal shanks in tomato sauce

Serves 5-6

 

Ingredients:

1 kg potato (scrubbed, washed, peeled, sliced)

1 kg baby veal or lamb shanks (whole)

2 onions (sliced)

5-6 garlic cloves (thinly sliced) 

500 gm red ripe tomato (sliced)

1 cup tomato juice

1.5 cups stock

30 gm butter (dotted on top)

1 tbsp olive oil

Salt + pepper + 7 spices + thyme

 

Method:

In a large bowl, add onion, garlic and meat together.  Add seasoning generously.  Rub into contents to combine and distribute well.  Meanwhile, soak potato slices in moderately salted tap water for 15 minutes.  Drain without rinsing and add to meat mixture.  Add half the quantity of tomato slices and mix to evenly combine and incorporate; using both your hands; scooping from under to top for several times, until all ingredients are evenly distributed.  Pour into a large baking dish or tray; spacious enough not to crowd contents.  Arrange remaining half of tomato slices on top at random or overlapping.  Pour tomato juice and stock over.  Drizzle oil and dot with butter.  Bake uncovered in a preheated oven of 200-220 degrees Celsius.  Remove from oven when top is crisp and meat is done; approximately two hours.  Allow to slightly cool off.  Serve hot with fluffed rice or baladi bread, arugula and pickles, or with a green salad aside.

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