Pauline Nguyen, Luke Nguyen, Mark Jensen

Braised Veal Shanks with Asian Mushrooms and Taro

Name: Braised Veal Shanks with Asian Mushrooms and Taro (Bắp Bò Nấu Nấm)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 1 garlic bulb; 100 g (3½ oz) red Asian shallots; 20 g (¾ oz) butter; 6 veal shanks; 3 tablespoons vegetable oil; 6 dried shiitake mushrooms; approximately 2 litres (70 fl oz/8 cups) beef stock base for pho; 300 g (10½ oz) taro, cut into 1 cm (½ in) cubes; 100 g (3½ oz) oyster mushrooms; 100 g (3½ oz) shimeji mushrooms; 100 g (3½ oz) chestnut mushrooms; salt, to taste; white pepper, to taste

Bắp Bò Nấu Nấm

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

1 garlic bulb
100 g (3½ oz) red Asian shallots

Asia
Vietnam
Main course
South East Asia
Gluten-free

Method

Break the garlic bulb into individual cloves, peel and place them in a piece of foil with the red Asian shallots and butter. Fold the foil into a parcel and roast in a preheated oven at 220°C (425°F/Gas 7) for 20 minutes. Remove from the oven and reserv