Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Season the Shanks 2. Dust with little flour and sear on high heat in a sauté pan with olive oil 3. Set aside 4. Add the tomato paste and cook for 2-3 minutes 5. Add the mirepoix and caramelise 6. Add wine and reduce 50%. 7. Place the shanks on top of the mirepoix.

8. Add the stock and the remaining ingredients 9. Cook in 170 C oven for approx 3.5 – 4 hours 10. Let it cool in its liquid 11. Set aside

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