A nourishing combination of knuckle of veal, vegetables and wine makes Zapata Veal an ideal dinner dish. Serve with boiled new potatoes and a crisp green salad.4 lb. veal knuckle or shank, sawn into
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon finely chopped fresh marjoram or 1½ teaspoons dried marjoram
1 tablespoon finely chopped fresh basil or
1½ teaspoons dried basil
4 oz. butter
4 streaky bacon slices, rinds removed and finely chopped
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
6 spring onions , trimmed and cut into
1 medium-sized swede , peeled and cut into
3 parsnips, peeled and quartered
4 carrots, scraped and quartered
2 celery stalks, trimmed and cut into
1 teaspoon sugar bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together 6 fl. oz. beef stock 14 fl. oz. red wine
2 fl. oz. brandy
1 tablespoon beurre manie
Season the veal pieces with the salt, pepper, marjoram and basil.
In a very large, flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal pieces and fry, turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the veal to a plate. Set aside.
Add the bacon pieces to the casserole and fry, stirring frequently, for 6 to 8 minutes or until the bacon is brown all over and has rendered most of its fat. Using a slotted spoon, transfer the bacon pieces to the veal.
Add the onions, garlic, spring onions , swede , parsnips, carrots and celery to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the sugar and bouquet garni and pour over the stock and wine. Increase the heat to high and bring the mixture to the boil. Return the veal and bacon to the casserole. Cover the casserole and reduce the heat to low. Simmer the veal for 2h hours or until it is so tender it is almost falling off the bone.
Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish and keep hot while you finish the sauce.
Add the brandy and stir in the beurre manie, a little at a time, and cook for a further 2 to 3 minutes or until the sauce is smooth and fairly thick.
Remove the casserole from the heat and pour the sauce over the meat and vegetables. Serve immediately.