Braised veal shanks with Moroccan spices from Fine Cooking Magazine, Oct/Nov 1995 (page 46)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-dried tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nancy402 on January 14, 2025

    An oldie but a goodie. This is a fabulous recipe for braised veal shanks. The whole menu is a classic, with great side dishes to complement the main event. Returning to it once again almost 30 years after I first made it, I am reminded of how great Fine Cooking magazine was.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.