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Mozaat
Shin of Veal Stew
Preparation info
- Difficulty
Complex
Appears in
Published 1986
The particular quality of this dish (which I used to hate as a child) lies in its texture. The connective tissue of the shin softens in the cooking process and turns into gelatine, while the meat becomes extremely tender and soft.
Ingredients
1 kg 2 lb 6
Method
In a large pan, sauté the meat and sliced potatoes gently in hot oil, turning them to brown them all over. Season with salt and pepper, and add the turmeric if you wish to give the stew a yellowish colour. Half-cover with water. Simmer, covered, for about 2 hours, or until the meat is very soft and the sauce reduced, adding a little more water during this time if necessary, and turning the meat