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crafty_packratFrom my Independence Day Cook-In (all recipes from Purple Citrus and Sweet Perfume)
Jidi Bel Zet – Veal Shank with Saffron and Seven Spice
4 veal shanks, cut about 1 ½ inches thick
2 T all-purpose flour
8 T olive oil
1 T Baharat spice blend
3 bay leaves
3 medium sweet potatoes, peeled and cubed
2 shallots, finely chopped
2 garlic cloves, minced
Sea salt and freshly ground pepper
Pinch of saffron
Juice of ½ lemon
Baharat (seven spice)
4 t sweet paprika
4 t ground cumin
4 t ground black pepper
1 t ground ginger
1 t ground cinnamon
½ t hot paprika
½ t ground coriander
Place all seven spices in a small jar and give it a good shake until mixed.
Notes: We couldn't get veal shanks, so we used 2 lbs of bison stew meat and a small marrowbone, and at the end of the cooking, we scraped out the marrow and mixed in with the rest -- basically, the best sloppy joes in my life. The recipe is actually adapted from a recipe for goat shanks, so if you can get those for a reasonable price, try the recipe that way. Also, grinding the black pepper with a mortar and pestle worked fine -- I got tired of trying to grind 4 teaspoons with my tiny grinder. Baharat smells wonderful and I think it would work with a lot of things.
Jidi Bel Zet – Veal Shank with Saffron and Seven Spice
4 veal shanks, cut about 1 ½ inches thick
2 T all-purpose flour
8 T olive oil
1 T Baharat spice blend
3 bay leaves
3 medium sweet potatoes, peeled and cubed
2 shallots, finely chopped
2 garlic cloves, minced
Sea salt and freshly ground pepper
Pinch of saffron
Juice of ½ lemon
- Preheat the oven to 350°F
- Dust the veal shanks with the flour. Heat 3 T of the olive oil in a large casserole dish. Add the veal shanks, sprinkle with the baharat and add the bay leaves. Sauté for 5-8 minutes, turning the shanks to cook evenly, until golden brown on all sides.
- Add 3 ½ cups water, cover and bake for 1 hour 30 minutes, until the meat is tender and coming away from the bone. Once cooked, removed the veal shanks from the dish with a slotted spoon. Put the cooking liquid aside for the sauce.
- Meanwhile, heat 3 T of olive oil in a large non-stick skillet and sauté the sweet potatoes for 5-6 minutes, until golden in color. Remove from the skillet and set aside.
- Heat the remaining 2 T of olive oil in a large non-stick saucepan over medium heat. Sauté the shallots and garlic for 1-2 minutes, until softened. Season and add the saffron and browned sweet potatoes. Pour in the cooking liquid and add the veal shanks. Cook for 10 minutes, until the potatoes are tender. Just before serving, add the lemon juice. Serve with saffron rice.
Baharat (seven spice)
4 t sweet paprika
4 t ground cumin
4 t ground black pepper
1 t ground ginger
1 t ground cinnamon
½ t hot paprika
½ t ground coriander
Place all seven spices in a small jar and give it a good shake until mixed.
Notes: We couldn't get veal shanks, so we used 2 lbs of bison stew meat and a small marrowbone, and at the end of the cooking, we scraped out the marrow and mixed in with the rest -- basically, the best sloppy joes in my life. The recipe is actually adapted from a recipe for goat shanks, so if you can get those for a reasonable price, try the recipe that way. Also, grinding the black pepper with a mortar and pestle worked fine -- I got tired of trying to grind 4 teaspoons with my tiny grinder. Baharat smells wonderful and I think it would work with a lot of things.
