Ingredients
- 7 cups chicken stock, homemade or low-sodium canned
- 8 kaffir lime leaves
- 1 stalk lemongrass, bulbous end only, coarsely chopped
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 9 medium leeks, white part only, washed and coarsely chopped
- 5 carrots, peeled and coarsely chopped
- 4 tablespoons unsalted butter
- 3 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 6 1/2-pound slices of veal shank from the thick end of the shank, about 2 inches wide
- ¼ cup flour
- Juice of 1 lemon
- Nutritional Information
Nutritional analysis per serving (4 servings)
1217 calories; 42 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 155 grams protein; 595 milligrams cholesterol; 3328 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a medium saucepan combine the chicken stock and 4 kaffir lime leaves. Simmer for 45 minutes. Cool the broth to room temperature and remove the lime leaves.
- Place the lemongrass, ginger and remaining lime leaves in the bowl of a food processor and process until very fine. Add the leeks and pulse to a coarse dice. Add the carrots and pulse to a coarse dice. Melt 2 tablespoons of butter in a pot large enough to hold the meat in one layer over medium heat. Stir in the processed vegetables. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook, stirring occasionally, for 15 minutes, until the vegetables are soft. Remove the vegetables and set aside at room temperature.
- In the same pot, melt 2 tablespoons of butter over medium-high heat. Season the meat with 1 teaspoon of salt and 1/4 teaspoon of pepper. Season the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper. Lightly dust the meat with the flour. Place the meat in the pot to brown, and cook about 3 minutes per side. Set the meat aside.
- Pour 4 cups of the lime-leaf broth into the pot and bring to a boil using a wooden spoon to scrape any browned pieces from the bottom of the pot. Return the meat to the pot in one layer. Top with 2 cups of the cooked vegetables, reserving the rest. The broth should almost cover the meat. If it doesn’t, add remaining broth. Simmer, covered, for 1 1/2 hours, until the meat is very, very tender.
- Remove the meat to a platter. Strain the broth, discard the solids and skim off fat. Stir the reserved vegetables into the broth. Tear the meat into bite-size pieces, discarding the bones. Return the meat to the broth and heat through. Season with 1 teaspoon salt, pepper and lemon juice. Serve over steamed basmati rice.
About 3 hours 15 minutes
Dining and Cooking