Category: Proteins

Yield 1X:	208.00	oz	Allergens:
Portion:	10	oz	Garlic, onion
Portions:	20.8
Shelf life:	Freeze
Date:	7.17.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Veal breast meat, cubed	6		12		18
Garlic		4.00		8.00		12.00
Onions, chopped	2	8.00	5		7	8.00
Celery, chopped		12.00	1	8.00	2	4.00
Carrots, peeled and chopped		12.00	1	8.00	2	4.00
Italian parsley, coarsely chopped (bunch)		1.00		2.00		3.00
Basil, coarsely chopped ( bunch)		1.00		2.00		3.00
Sherry wine (750 ml)		2.00		4.00		6.00
San Marzano tomatoes, crushed (can)		1.00		2.00		3.00
Salt and pepper mix		0.50		1.00		1.50

Measue and prepare all ingredients. All vegetables and meat must be cut to fit through the meat grinder. Grind everything together through the medium die. Transfer to a low, wide pot, and place over high heat.

Cook over high heat, stirring to prevent scorching from time to time, until the mixture dries out and begins to color. Continue cooking, scraping regularly, for ten more minutes, then add the sherry.

Boil until almost dry, then add the tomato. Simmer for 30 minutes, then cool and transfer to storage containers. Cover, label, date, and initial. Store frozen.

Yield 1X:	8.00	each	Allergens:
Portion:	1	each	Garlic, onion
Portions:	8.0
Shelf life:	2 days
Date:	7.4.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Canola oil		2.00		4.00		6.00
Lamb shanks, 1 lb. each		8.00		16.00		24.00
Canola oil		2.00		4.00		6.00
Garlic, sliced		2.00		4.00		6.00
Yellow onions, sliced	1		2		3
Carrots, sliced		8.00	1		1	8.00
Celery, sliced		8.00	1		1	8.00
Hawaj		3.00		6.00		9.00
Parsley stems, tied (bunch)		1.00		2.00		3.00
Canola oil		2.00		4.00		6.00
AP flour		1.50		3.00		4.50
Chicken broth	8		16		24
Freshly squeezed lemon juice		2.00		4.00		6.00
Cilantro, coarsely chopped		0.50		1.00		1.50

Heat a large rondo over high heat, then add the first oil.

Season the shanks well with salt and black pepper, then brown completely on all sides. Remove from the pan,

discard the oil, then return to the heat and add the second oil.

Add the sliced garlic, and stir. Cook 15 seconds just for aroma, then add the other vegetables. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables begin to brown. Add the hawaj, and stir to combine. Add the flour, and stir to combine. Add the broth, and whisk smooth.

Add the browned shanks and the parsley stems. Return to a boil, then cover tightly, and transfer to a 350 F. oven. Cook for an hour and a half, then remove from the oven and check for tenderness. If not tender, return to the oven for 15 – 30 minutes.

Remove the shanks, shaking off any vegetables. Puree the vegetables through the fine die of the food mill, and season to taste. Add the lemon juice. Cool and refrigerate the shanks and sauce separately, or hold warm for a single meal period. Garnish with cilantro.