Serves 4-6 Ingredients: 4 baby veal shanks 1 onion (whole) 2 tsp minced garlic 1 cup Egyptian rice (washed, drained) 1 cup fresh tomato juice 2 tbsp white vinegar 2 baladi loaves (squared, drizzled with some olive oil) Olive oil (to drizzle) 30 gm butter Salt + pepper + small cinnamon stick + 4 cardamom pods + 2 bay leaves Method: Into a large pan with boiling water, add the whole, peeled onion. Add veal shanks. When froth collects on top, remove by a ladling spoon; until no more is collected. Add salt, pepper and herbs. Allow shanks to cook; over medium-high heat; until done. Remove away from heat. Remove shanks by means of a slotted spatula. In one layer; place them in an oven-proof dish, the base of which drizzled with some olive oil. Sprinkle a pinch of salt and pepper on top of shanks. Drizzle some olive oil. Cover and roast in a preheated oven at 200 degrees C; until golden and slightly crunched on top; (approximately 45 minutes). Place squares of baladi loaves in a baking tray and roast in the oven; aside of shanks. Remove when golden and leave aside. Meanwhile, cook the rice the usual fluffed way. Strain the broth. To make the sauce: Add butter into a small saucepan. When melted, stir in garlic until slightly golden. Add vinegar and tomato juice. Bring to a boil. Allow to cook; simmer to thicken and reduce. In a wide serving dish with sides around edges, add a layer of half the quantity of roasted bread squares. Then top with half the rice quantity. Add an amount of hot broth over both bread and rice; enough to soak only. Drizzle half the red sauce quantity on top. Repeat layers in the same order with remaining ingredients. Top with oven roasted shanks and serve immediately.
