Ingredients
500 g boneless veal shank – 2 cloves of garlic, minced – 1 tbsp minced onion – tsp cumin – 1 tsp crushed dry coriander – 6 pistils of saffron, crushed – 1/4 tsp salt – 2 tbsp olive oil – 1/4 candied lemon – 50 cl water
For the potato mousseline :
600 g potatoes – 100 g butter cut into pieces – 10 cl hot milk – salt
Preparation
Put the pieces of meat and the rest of the ingredients in a pot on medium heat and moisten with water.
Cover the pot and when it boils, lower the heat and let it simmer until the meat melts.
Cook the potatoes with their skins in salted water. Peel the potatoes and grind them in a vegetable mill (fine grate) on a thick-bottomed pan.
Dry the mashed potatoes for 4 minutes over low heat while stirring. Remove from heat and stir in butter and hot milk.
Using a pastry cutter, arrange the purée on plates, garnish with pieces of shank and drizzle with the meat juices. Arrange quenelles of tomato jam on top and serve immediately.
