๐Š๐ž๐ญ๐จ ๐Ž๐ฌ๐ฌ๐จ ๐๐ฎ๐œ๐จ / ๐˜ท๐˜ฆ๐˜ข๐˜ญ ๐˜ด๐˜ฉ๐˜ข๐˜ฏ๐˜ฌ๐˜ดโฃ โฃby Sarah

Aminah Rizwan customer creations

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๐Š๐ž๐ญ๐จ ๐Ž๐ฌ๐ฌ๐จ ๐๐ฎ๐œ๐จ / ๐˜ท๐˜ฆ๐˜ข๐˜ญ ๐˜ด๐˜ฉ๐˜ข๐˜ฏ๐˜ฌ๐˜ดโฃ โฃ We have officially skipped summer and went back to winter!โฃ โฃ This change in the weather has been making me crave a hearty meal, like Italian veal shanks on a bed of Cauliflower garlic mash. โฃ โฃ Traditionally Osso Buco is made with dry white wine and tons of tomatoes. To make it keto-friendly this version is alcohol free and has only a tablespoon of tomato puree. โฃ โฃ What makes this dish fall-of-the-bone-ahmazing is the quality of the meat. I got the shanks from The Halal Shop @thehalalshop.ca โฃ โฃ They make buying good quality meat super simple and easy. They deliver all over the GTA. Which makes life so much easier, especially during this lockdown!โฃ โฃ So guys head right over to The Halal Shop and experience the taste of good quality halal meat for your self. They deliver right to your door!โฃ โฃ ๐’๐€๐•๐„ ๐Ÿ“% ๐ฐ๐ข๐ญ๐ก ๐œ๐จ๐๐ž: ๐ฌ๐ญ๐ž๐ฉ๐ฌ๐ฐ๐ข๐ญ๐ก๐ฌ๐š๐ซ๐š๐ก๐ณ โฃ โฃ Now here is the recipe. Enjoy!!โฃ โฃ โฃ ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ: โฃ โฃ โ€ข 3 Veal shanks, (about 1 pound per shank)โฃ โ€ข Sea salt to tasteโฃ โ€ข ยฝ teaspoon of Freshly ground black pepperโฃ โ€ข ยฝ teaspoon of garlic powderโฃ โ€ข ยฝ cup of avocado oilโฃ โ€ข 1 cup of white onion, dicedโฃ โ€ข 1 cup of celery, dicedโฃ โ€ข ยฝ cup of carrots, dicedโฃ โ€ข 1 sprig of fresh rosemaryโฃ โ€ข 1 spring of fresh thymeโฃ โ€ข 1 small bay leafโฃ โ€ข 1 tablespoon of tomato pasteโฃ โ€ข Alcohol free option: 3 cups of beef stock, 1 cup of water (you can use beef bouillon cubes as well if stock isnโ€™t available)โฃ โ€ข With Alcohol: 1 cup dry white wine, 3 cups beef stockโฃ โ€ข Garnish: chopped flat-leaf Italian parsley, lemon zestโฃ โฃ ๐Œ๐ž๐ญ๐ก๐จ๐:โฃ โฃ โ€ข Pat dry the veal shanks with paper towel to remove moisture. Tie the shanks with cooking twine to secure the meat to the bone. Season both sides with salt, freshly ground black pepper and garlic powder and let it marinate for an hour.โฃ โฃ โ€ข In a large Dutch oven pot heat oil, and fry shanks 3 minutes per side until brown. Set them aside in a plate. โฃ โฃ โ€ข In the same pot add onions, celery and carrots. Season with salt and let them sweat until soft and translucent. Add tomato paste and mix well. โฃ โฃ (Recipe continued in comments)

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