In this baked asparagus side dish recipe, we smother tender-crisp asparagus spears with a creamy cheese sauce and top the casserole with crispy panko breadcrumbs. …
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1 Rub the veal shank with salt and pepper. Peel the onions and shallots. Heat the oil in a roasting tin and saute the onions and shallots. Preheat the oven to 200°C. Put the veal shank into the roasting tin and roast in the oven (middle shelf) for about 30 minutes.
Pat the veal dry and sprinkle both sides with 1 teaspoon salt and the pepper. Heat 1 tablespoon of olive oil in a large dutch oven over medium high heat. Carefully add the veal and brown for 3-4 minutes on each side, turning with a pair of kitchen tongs. Transfer the veal to a large plate or platter.
Heat olive oil in a Dutch oven pot. When the oil is hot, shake off the excess flour from the beef shanks and add them to the pan. Brown them evenly on all sides, then remove the shanks from the pot. Add diced onions, carrots, and celery sticks to the same pot. Saute for a few minutes and add the sprigs of thyme and bay leaves.
Peel and dice the onion and mince the garlic. Peel and slice the carrot and chop the celery. Grease a large casserole dish with avocado oil (or ghee). Add the lamb shanks and cook on high from all sides for a few minutes until browned. Once browned, transfer the lamb to a plate. Browning the lamb will add fantastic flavor!