Difficulty of recipe preparation: Intermediate
Preparation time: 30
Cooking time: 3-4 hours
- 1 cup Black eye peas – soaked
- 1 cup split red lentils – soaked
- 1 cup chick pea – soaked
- 4 carrots – peeled
- 2 sticks of celery peeled
- 6 cloves garlic
- 4 brown onions
- 1 veal shank
- Beef Stock 3 cups (or Enough to cover shank)
- 5 pcs peppercorns
- 2 sprigs of thyme
- 1 stick of rosemary
- 1 tbsp chopped flat leaf parsley
- 2 radishes
- 20ml chardonnay vinegar
- 10g white sugar
- 4 leaves of curley kale
- 1/4 cup red wine, 1/4 cup white wine
- Heat pan with a little oil. Season Veal shank and brown in pan. Remove and place large dice of 2 carrots, 1 celery, 2 onions (halved) and 4 crushed garlic cloves and sauté. Place veal shank back in and deglaze with red wine. Pour hot veal stock on top adding thyme, peppercorns and rosemary. Bring to a simmer and cover with foil. Braise in oven for approximately 3 hours at 180 degrees.
- Allow the veal shank to cool in the liquor and strain liquor into a separate pot and break down veal shank into small bite sized pieces. Dice the remaining onions, celery and carrots, and divide into 3 equal portions. Sweat each of the portions in a different pan, as each of the pulses take different times to cook. Place each of the pulses (Black eye pea’s, chickpea and split red lentils into the separate pans) and cover with the veal stock. Cook until tender.
- Heat up Chardonnay vinegar with the sugar and pour over thinly sliced radishes. If you have a vacuum pac machine, vacuum with the mixture for a quicker result. Stick radishes when pickled on the side of the maison jars.
- Once all pulses are tender, mix into one large pot with the braised shank and chopped parsley. Bring up to a boil, and adjust seasoning to your liking and add the raw kale. Spoon in mixture into Maison jars with the kale as its finishing touch. Grab some crusty bread, a large soup spoon and enjoy this winter warmer.