Tuesday 14 February
We needed to cook something special for Valentine's Day, so after browsing what the Findlay Market butchers had on offer, we went for a pair of enormous pale veal shanks from Eckerlin's.
Such beauties deserve the best, and though we've worked with Marcella Hazan's recipe before, this time we went with Lidia Bastianich's piquant and surprising recipe. It's tomato-less but for a squirt of paste, but gets loads of flavor from its aromatics, including orange peel and cloves in the braise and orange zest over the finished dish.
One thing: the ingredient list in the web recipe doesn't include carrots, but there plainly are some, as they get sautéed with the onions and celery. And we didn't bother to halve or tie up the shanks; they may look better, but it doesn't affect the flavor, which remains magnificent.
We happened to have a blood orange, so after it supplied the peel and zest, we sliced it for a garnish, along with some roasted asparagus on the side.
It's not the most prepossessing dish, but it's love on a plate. Especially when followed up with Graeter's peach ice cream and a tiny heart-shaped scone for dessert.
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