All posts tagged: Marcella Hazan

Veal Shank Stew

Master in the Kitchen promises to offer you the best tips on how to add oodles of savoury flavour to your dishes and believe you me there is nothing more savoury than a dish which is cooked using meat and bone. Veal shanks are often referred to by their Italian name: ossobuco, which literally translated means “bone with a hole”. Although many think of this as an Italian dish in reality all traditional societies that reared and ate cows would have used this piece of meat and spiced it up with locally available vegetables, herbs and spices. Don’t make the same mistake I once did and buy beef shanks which are tougher than veal shanks. Beef shanks make a great beef broth and the left over meat can be turned into a spinach, ricotta & meat pie. For a stew, however, you are better working with veal. There are plenty of recipes setting out how to prepare beef shanks – one of the best, as always, coming from Marcella Hazan in Classic Italian Cooking. She advises coating the …