Preparation info

  • Serves


    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is a wonderful family dish, filling the kitchen with its scent. Evolved from British, French, and Italian tastes, it should please every discerning palate.


  • 3 lb beef or veal shank
  • 5 quarts water
  • 1


Put the shank in a large pot, add the water, and bring slowly to a boil, skimming off any scum. Add the onion, bouquet garni, some salt, the peppercorns, and celery. Simmer, uncovered, for 2 hours, skimming as you go.

Meanwhile, prepare the stuffing. Soak the bread crumbs in the milk to moisten, then squeeze dry. Mix them with the ham, garlic, and parsley. Chop the chicken liver and hea