Serhat Sacildi’s Deliciosso (EKSI KURU ERIKLI YAHNI)

Difficulty:

1/5

Ease of Preparation: Easy

Yield: 4 portions

This recipe is used with permission and is owned by Flame Food and Design restaurant

Ingredients:

For Veal Shanks

1.8 ounces (50 grams) sultana raisins

10 sour prunes, dried

5 apricots, dried

4 Veal shanks

3.2 ounces (100 grams) flour

1 tablespoon (15 millilitres) black pepper

1 tablespoon (15 millilitres) smoked paprika

1 teaspoon (5 millilitres) salt

1 teaspoon (5 millilitres) brown sugar

3 tablespoons (45 millilitres) olive oil

7 ounces (200 grams) shallot, diced

3.2 ounces (100 grams) red bell pepper, diced

3.2 ounces (100 grams) green bell pepper, diced

1.8 ounces (50 grams) carrot, diced

1.8 ounces (50 grams) celery, diced

8 cups (1.6 litres) beef broth

1 sprig rosemary

3 bay leaves

7 ounces (200 grams) cherry tomatoes

5 figs, dry and sliced

Salt and Pepper

Parsley, sage leaves, for garnish

Method:

To make the Veal Shanks: Soak plums, apricots, and raisins in water for 30 minutes. In a mixing bowl combine flour, pepper, paprika, salt, and brown sugar. Rub the mixture onto the veal shanks.

In a large, hot pan, heat olive oil. Sear veal shanks on all sides until a crust forms.

To the same pan, add shallot, red bell pepper, green bell pepper, carrot, and celery. Add beef broth, rosemary, bay leaves. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add tomatoes, raisins, prunes, apricots, and figs. Season with salt and pepper.

Simmer the mixture for 1.5 to 2 hours on very low heat or until the veal is tender. Garnish with parsley, sage leaves. Serve.