Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Peanut oil 1 c Teriyaki Sauce (recipe
6 Veal shanks (about 1 pound -follows)
-each) 2 c Water
12 Cloves garlic 1/2 c Mirin (a rice wine used in
2 c Diced onion -cooking, available at Asian
2 c Whole mushroom caps -markets)
1 ts Dried tarragon 2 tb Chili and garlic paste
4 c Diced tomatoes 2 tb Brown sugar
2 c Balsamic vinegar 1 tb Sesame oil
2 tb Green peppercorns

Preheat oven to 350 degrees. In a large skillet over high heat, heat
half the peanut oil until it begins to smoke and sear veal shanks
until they are brown on all sides. Remove shanks from the pan and
set them aside.

Lower heat to moderate and add the remaining peanut oil. When hot,
put in the garlic, onion, mushroom caps and tarragon and cook, while
stirring, until the onion is translucent.

Add the tomatoes, vinegar and green peppercorns and cook until the
liquid is reduced by half. Add the Teriyaki Sauce, water, mirin,
chili and garlic paste, and brown sugar. Bring mixture to a boil.

Return veal shanks to the skillet, cover, place in oven, and cook
until the meat is fork tender, approximately 1-1/2 hours.

Skim any fat that accumulates on the surface of the braising sauce;
add sesame oil to defatted sauce and serve. Serves 6

Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts.
sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh
ginger 1 cup thinly sliced scallions

Place all ingredients in a small saucepan over moderate heat. Bring
to a boil to allow the sugar to dissolve. Remove from heat and cool
before using. Makes 1-1/4 cups.

From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat
Stockett

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