Veal Shanks with Baby Turnips and Pears

Name: Veal Shanks with Baby Turnips and Pears (Jarret de Vedella Amb Naps I Peres)
Yield: Serves 6
Cuisine: Catalan
Ingredients: 6 slightly under-ripe small baby pears, such as Forelle or Seckel; 12 whole baby turnips, or 6 small regular turnips, peeled and halved; 12 whole baby turnips, or 6 small regular turnips, peeled and halved; 1 small cinnamon stick; 12 hazelnuts, toasted and skinned; 2 large pinches of sugar; 6 slightly under-ripe small baby pears, such as Forelle or Seckel; 6 slightly under-ripe small baby pears, such as Forelle or Seckel; 3 cups chicken stock or broth; 2 cups dry white wine; 1 can (14½ ounces) tomatoes, drained and chopped; 1 fat carrot, chopped; 1 bay leaf; 1 fresh thyme sprig; 1 fresh rosemary sprig; 3 cups chicken stock or broth; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 6 meaty crosscut (osso buco cut) veal shanks (about 1 pound each); 6 meaty crosscut (osso buco cut) veal shanks (about 1 pound each); 5 tablespoons olive oil; 1 small onion, chopped; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 2 tablespoons medium-dry sherry or brandy; 2 tablespoons medium-dry sherry or brandy; 2 tablespoons chopped fresh flat-leaf parsley; 1 tea biscuit, such as a Maria, or 2 Ritz crackers, broken into pieces; 1 tea biscuit, such as a Maria, or 2 Ritz crackers, broken into pieces; 1 tea biscuit, such as a Maria, or 2 Ritz crackers, broken into pieces

Jarret de Vedella Amb Naps I Peres

Preparation info

Serves
6

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Veal, turnips, and pears—what could be more Catalan? This deeply delicious dish comes from a small restaurant in Catalonia’s Puigcerdà region (close to the border with Andorra), famous for its ungainly looking but fabulously flavorful pears. In typical Catalan fashion, the dish begins with a sofregit (a sofrito) and ends with a picada of ground hazelnuts that enlivens the sauce. If you love osso buco, you’ll go nuts for this dish (do make sure to scoop out the delicious

Ingredients

Europe
Spain
Puigcerdà
Main course
Catalonia
Mediterranean
Gluten-free

Ingredients

Method