Ingredients:
- 6 1⁄2 lb. beef shanks, cut into 2″-thick pieces
- 6 1⁄2 lb. veal knuckles, quartered
- 1⁄2 cup vegetable oil
- 4 carrots, peeled and sliced into 2″ pieces
- 2 large yellow onions, peeled and quartered
- 1 fresh (unsmoked) ham hock, blanched
- 1 lb. fresh pork rind, diced and blanched
- 1 bouquet garni (15 parsley stems, 3 sprigs thyme, and 2 bay leaves, tied together with kitchen twine)
- 1 clove garlic, crushed and peeled
Ingredients:6 1⁄2 lb. beef shanks, cut into 2″-thick pieces6 1⁄2 lb. veal knuckles, quartered1⁄2 cup vegetable oil4 carrots, peeled and sliced into 2″ pieces2 large yellow onions, peeled and quartered1 fresh (unsmoked) ham hock, blanched1 lb. fresh pork rind, diced and blanched1 bouquet garni (15 parsley stems, 3 sprigs thyme, and 2 bay leaves, tied together with kitchen twine)1 clove garlic, crushed and peeled
Meat Glaze
