The veal is beautifully complimented by the heat and the freshness of the Satay blend.
- 4 slices of veal shank
- 2 tbsp Satay Spices, ground
- 2 tbsp flour
- 4 tbsp olive oil
- 3 Spanish onions, quartered
- 20 rehydrated shiitake mushrooms
- 2 tbsp ginger, chopped
- 2 tbsp sage
- 1 tbsp dark soya sauce
- ¼ cup Madeira or sherry or white wine
- 1¼ cups of canned tomatoes
- 2 cups of shelled peas
- 1tsp grated lemon zest
Season the shanks with the spices then flour both sides.
Heat a frying pan on medium heat and brown the shanks in the oil (3–4 minutes per side).
Remove the shanks and place in a roasting pan.
Brown the quartered onions, add them to the roasting pan with the veal and place in the oven at 400ºF (200ºC) for 30 minutes.
At this point prepare the sauce. Discard the shiitake tails and sauté the caps in a pan (1–2 minutes per side). Add the ginger, sage, soya sauce and Madeira, cook for 2 minutes more, then add the tomatoes and ½ a cup of water.
Let simmer on low heat for 5 minutes, then set aside.
Pour the sauce over the shanks after they have baked for 30 minutes and cover with aluminum foil. Lower the heat to 325ºF (160ºC) and braise until tender (1–1½ hours).
Add the peas and lemon zest to the roasting pan and mix well. Re-cover and cook 15 minutes more.
Remove from the oven and let rest for 30 minutes before serving.