In this great recipe the shanks are first brushed with anchovy flavoured butter and then steamed in their juice, yielding ultra moist and tender meat. Chopping the flagrant ingredients for the quinoa and enjoying the bright green result will already feel like a treat. But when the first mouthful hits your palate, radiating vivacious, herby and refreshing notes of coriander, mint and lemon, your only regret will be that you did not make enough...
Papillotes of British rosé veal shanks in anchovy butter with green quinoa
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Recipe by: Anne-Laure at Tasty Diaries, vaguely inspired by a veal recipe in Cuisine et vins de France, April 1999 Busy:15 min, Total prep time: 35 min Serves: 4 |
With the back of a fork, crush the anchovies into the butter and mix thoroughly. Brush the butter on all sides of the shanks.
Preheat the oven to 210 degrees C.
Cut four large squares of baking paper and place half the onion springs divided into four equal portions at their centre. Lay two lamb shanks on top and add the remaining onions. Sprinkle with salt (be gentle, the anchovies are already salted) and freshly ground pepper and close the papillotes. Do this by first joining and folding together a couple of times two opposite sides of the paper square, then twisting tightly the opposite ends like a candy wrapper. Make sure you twist the paper at a raised angle so the juice does not leak when cooking.
Cook in the oven for 25 minutes.
In the meantime, cook the quinoa. Rinse it first under running water and pour it into lightly salted water. Bring to the boil and simmer for about 12-15 minutes. The quinoa is done when the grains are translucent with a white sprout-like spiral curled around them (the germ of the grain). The grain must feel soft and juicy, while the thread remains deligthfully crunchy. When ready, drain the water out.
While the quinoa is cooking, mix the lemon juice, oil, herbs, salt and pepper, and mix thoroughly with the cooked quinoa when it is ready.
Take the meat out of the papillote, making sure to pour the juice over the meat, and serve with the green quinoa for a most delightful meal.
Cut 4 large squares of greaseproof paper and spread evenly across the centres of the four squares the turnips, potatoes and chestnuts.
Place the fish fillets on top, sprinkle with sea salt flakes, freshly ground pepper, a drizzle of olive oil and finish with the juice of the lemon.
Close the papillotes by first joining and folding together a couple of times the paper sides alongside the longer end of the fish, and then by twisting tightly the opposite ends like a candy wrapper.
Wash the Spring onions and trim off any damaged green ends. Chop off the roots and slice each onion into quarters lengthways (i.e. slice each in half lengthways then slice again each half lengthways into quarters). Separate the fine leave strips and reserve.
With the back of a fork, crush the anchovies into the butter and mix thoroughly. Brush the butter on all sides of the shanks.
Preheat the oven to 210 degrees C.
Cut four large squares of baking paper and place half the onion springs divided into four equal portions at their centre. Lay two lamb shanks on top and add the remaining onions. Sprinkle with salt (be gentle, the anchovies are already salted) and freshly ground pepper and close the papillotes. Do this by first joining and folding together a couple of times two opposite sides of the paper square, then twisting tightly the opposite ends like a candy wrapper. Make sure you twist the paper at a raised angle so the juice does not leak when cooking.
Cook in the oven for 25 minutes.
In the meantime, cook the quinoa. Rinse it first under running water and pour it into lightly salted water. Bring to the boil and simmer for about 12-15 minutes. The quinoa is done when the grains are translucent with a white sprout-like spiral curled around them (the germ of the grain). The grain must feel soft and juicy, while the thread remains deligthfully crunchy. When ready, drain the water out.
While the quinoa is cooking, mix the lemon juice, oil, herbs, salt and pepper, and mix thoroughly with the cooked quinoa when it is ready.
Take the meat out of the papillote, making sure to pour the juice over the meat, and serve with the green quinoa for a most delightful meal.
Cut 4 large squares of greaseproof paper and spread evenly across the centres of the four squares the turnips, potatoes and chestnuts.
Place the fish fillets on top, sprinkle with sea salt flakes, freshly ground pepper, a drizzle of olive oil and finish with the juice of the lemon.
Close the papillotes by first joining and folding together a couple of times the paper sides alongside the longer end of the fish, and then by twisting tightly the opposite ends like a candy wrapper.
Rinsing the quinoa before cooking it removes the fine layer of natural insect repellent covering the grains, which makes them bitter and protects them from birds and insects.
You can use veal escalopes instead, in this case reduce the cooking time to 15 minutes.
Do not buy Dutch veal. See my post here on why.
You can use veal escalopes instead, in this case reduce the cooking time to 15 minutes.
Do not buy Dutch veal. See my post here on why.
Ingredients
8 small British lamb shanks
8 tinned anchovies
4 spring onions
40 g butter
salt and pepper
200 g dried quinoa
4 tablespoons fresh coriander leaves, finely chopped
3 tablespoons fresh mint leaves, finely chopped
juice of 1 lemon
3 tablespoons olive oil
8 small British lamb shanks
8 tinned anchovies
4 spring onions
40 g butter
salt and pepper
200 g dried quinoa
4 tablespoons fresh coriander leaves, finely chopped
3 tablespoons fresh mint leaves, finely chopped
juice of 1 lemon
3 tablespoons olive oil
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