Nutrients, Calories, Benefits of Veal, Shank

Shankarpari Indian fried cakes look like our buns. They are flavored with cardamom and are part of the traditional Indian festivities, served for breakfast.

Required products :

• 2 1/4 tea cups flour
• 3/4 powdered sugar
• 1 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/4 teaspoon + 4 teaspoons of ghee
• 1/2 cup fresh milk
• frying oil

Method of preparation :

In a bowl, mix the flour, sugar, cardamom and salt. Add the ghee and stir with your hands to make crumbs from the mixture. Pour the milk in a thin stream and knead a sticky dough. If necessary, add another 1/2 cup of milk.

Wrap in foil and refrigerate for 30 minutes.

Divide the dough into 4 parts and roll out on a floured surface. Use a knife to cut diagonally to make small diamonds (you can also use a pizza knife).

Put about 5 centimeters of oil in a saucepan. When hot, fry the pieces until golden.

Drain them on kitchen paper. Serve the shankarpari warm or at room temperature.

Required products :

• 1 smoked pork knuckle weighing about a kilogram
• 300 grams of sausage
• 450 grams of dried beans
• 2 medium-sized carrots
• 2 stalks of celery
• middle onion head
• 2-3 cloves of garlic
• 2 bay leaves
• a small sprig of rosemary
• salt, freshly ground black pepper

Method of preparation :

Rinse the beans with cold water using a colander.

Pour 2 liters of water into a large saucepan, bring to a boil and pour the beans into it. Cook for 10 minutes and remove the pan from the heat. Leave for an hour and a half.

Cut onions, carrots and celery into small cubes, mash garlic.

Put the bean pot back on a high heat. Once the liquid boils, put the shank, vegetables and bay leaves in the bowl.

When the water boils, reduce the temperature to a minimum and cook under a lid for about an hour and a half or two, stirring occasionally.

Once the beans are ready, remove the shank and bay leaves from the broth.

Cut the sausage into circles and the meat from the shank into pieces, first removing all fat and skin. Finely chop the rosemary leaves.

Add these products to the rest of the pot, season the soup with pepper and salt and cook for another 20 minutes on low heat.

Have a good time!

Required products :

• 4 lamb shanks
• 1/4 tea cup flour
• 1/3 tea cup olive oil
• 3 garlic cloves, finely chopped
• 1 red onion, thinly sliced
• 1 carrot, chopped in bulk
• 1 stalk of celery, chopped
• 3 sprigs of thyme
• 3/4 tea glass of white wine
• 2 teaspoons chicken or beef broth
• 3 potatoes, peeled and sliced ​​in bulk
• 3/4 tea cup pitted olives
• peel of 1 lemon

Method of preparation :

Roll the shanks in flour.

In a large saucepan, heat 2 tablespoons olive oil over high heat.

Season the meat and fry for 6-8 minutes until browned. Remove from the heat and set aside.

Reduce heat and fry onions, garlic, carrots, garlic and thyme, adding 2 more tablespoons of olive oil. Fry for about 2 minutes, then return the meat to the pan.

Season with salt and pepper and pour the wine. Stir and scrape the sticky pieces of meat and vegetables on the bottom of the dish. A minute later, pour the broth and add water to cover the meat. Reduce heat, cover and simmer for 2 hours.

Add the potatoes and olives, continue cooking for another 45 minutes, until the meat and potatoes are ready.

Remove the lid and cook at a higher temperature for another 10-15 minutes to evaporate most of the liquid.

Try and forge if needed.

Sprinkle with lemon zest, thyme and serve.