Hello everyone! Nice having you with me today. Thank you for our current & new readers from everywhere, especially, from the US, the UK, South Aftica, Philippines, Germany, Netherlands, the UAE, Belgium, n Tunisia 😉
Here, it’s a Sunday, and can you believe it, I had to go to a work meeting, to which I was not quite ready, coz I didn’t have enough sleep yesterday. When that happened, I lose control over my thinking, I’d be mostly having unsharpened thoughts 😮
I got sick, I had to leave before the end of the meeting, n I had to wait until I got a bit better so I could drive back home. Anyway, after getting home, I was not able to sleep, or to relax, coz my mind kept reminding me of all the duties I had to do.
Well! It’s OK! I love to do plenty of things, but just when I’m not feeling well enough, it’s not me in there.
Let’s have our Question No. 18 for our Competition, then, I’ll give you the dinner recipe that I saved for you, n I hope you try it n tell me how you like it. So here’s the competition’s questions first:
Hello my dear 1Zumba friend, are you enjoying your weekend? Not really! Why, did you have to go to work too, like me? Yeah! OMG, haha! I hope you didn’t feel sick like me too? So, how many times did you think of me? Plenty! Great, just remember to check on any of the posts you missed. 😉
My smart friends, thank you for your emails, n communication, I’ll reply ASAP. Just keep in touch!
Our ingredients will serve 4 people, you can have half the amount, if it’s only for 2 persons. Our recipe is for the braised veal shank with porcini mushrooms & Sangiovese.
4 16 oz shanks tied with butcher twine
1 red onion, finely diced
1 carrot finely diced
2 stalks celery, finely diced
3 tomatoes, peeled and diced,
2 cloves garlic, chopped ,
4 cups veal stock,
2 sprigs thyme, chopped,
1 tsp.olive oil,
1 cup porcini mushrooms (dry), soaked and rinsed in cold water, ½ cup Sangiovese
Pinch of all purpose flour
Salt & pepper to taste
- Preheat oven to 350° F.
- Season veal shanks and dust with flour.
- Heat olive oil in large sauté pan and brown veal until golden on both sides.
- Remove veal and place in deep oven proof dish or braising pan.
- Add vegetables (not tomatoes), porcini mushrooms n thyme to sauté pan and cook over medium hear for 5 minutes.
- Deglaze pan with red wine and add tomatoes.
- Pour over veal shanks .
- Cover shanks with veal stock and season with salt and pepper.
- Cover dish and place in a 350° F oven and braise for 2½ to 3 hours (until meat is fork tender).
- Lift our shanks and place on a platter.
- Remove twine and spoon sauce over shanks.
I love you all guys n gals, n I wish that you would be able to try this fantastic plate. It’s light, healthy, & super delicious. If you tried it once, you can repeat it over & over again, for your special guests 😉
Oh! You can also improvise, add you r own touch here n there. You can use other kinds of meat, as an experimental 💡
Until we have more fun with a new topic, take good care of yourself, and think why you keep thinking of me, may be you would reach a clue 😉 😉