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Milanese specialty of cross-cut veal shanks with bone at the center and marrow inside. The modern and more popular recipe includes tomato sauce. Always braise the meat unitl soft and tender.
Braise in a cocotte pan for about 6 minutes to sear the meat and caramelize properly. Add some vegetables like peeled tomatoes, carrots, celery and onions and cook for about 5 minutes. Then add bay leaves, cover the meat with broth and cook for about 30-45 minutes until the meat gets soft and tender. Season with fleur de sel and pepper and serve.
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...
:Thyme, a Family member of the mints is the leaf of a low-growing shrub. The herb has tiny greyish-green leaves with a subtle, dry aroma and a slightly minty flavour....
: This garlic comes from the Lautrec region of France and comes with the “Label Rouge” certification – the mark of true quality. Milder in flavour than white garlic, it...