Lime-Leaf-Braised Veal Shanks

Preparation

1. Step 1

   In a medium saucepan combine the chicken stock and 4 makrut lime leaves. Simmer for 45 minutes. Cool the broth to room temperature and remove the lime leaves.

2. Step 2

   Place the lemongrass, ginger and remaining lime leaves in the bowl of a food processor and process until very fine. Add the leeks and pulse to a coarse dice. Add the carrots and pulse to a coarse dice. Melt 2 tablespoons of butter in a pot large enough to hold the meat in one layer over medium heat. Stir in the processed vegetables. Season with ½ teaspoon of salt and ½ teaspoon of black pepper. Cook, stirring occasionally, for 15 minutes, until the vegetables are soft. Remove the vegetables and set aside at room temperature.

3. Step 3

   In the same pot, melt 2 tablespoons of butter over medium-high heat. Season the meat with 1 teaspoon of salt and ¼ teaspoon of pepper. Season the flour with 1 teaspoon of salt and ¼ teaspoon of pepper. Lightly dust the meat with the flour. Place the meat in the pot to brown, and cook about 3 minutes per side. Set the meat aside.

4. Step 4

   Pour 4 cups of the lime-leaf broth into the pot and bring to a boil using a wooden spoon to scrape any browned pieces from the bottom of the pot. Return the meat to the pot in one layer. Top with 2 cups of the cooked vegetables, reserving the rest. The broth should almost cover the meat. If it doesn't, add remaining broth. Simmer, covered, for 1½ hours, until the meat is very, very tender.

5. Step 5

   Remove the meat to a platter. Strain the broth, discard the solids and skim off fat. Stir the reserved vegetables into the broth. Tear the meat into bite-size pieces, discarding the bones. Return the meat to the broth and heat through. Season with 1 teaspoon salt, pepper and lemon juice. Serve over steamed basmati rice.