Perhaps not familiar to Veal as Zancarrón Morcillo. Perhaps you ring shank but all the names refer to the same court located in the cylindrical lower part of the hindquarter of beef cattle. The shank is tough meat, cooking takes time, but on the contrary it is extremely tasty and gelatinous and also has the ability to retain its juices as it cooks.

Although often used for cooking and preparation is substantial funds and other is used as part of pans, pots and cooked or baked our famous Madrid, where it is indispensable.

Their preparation in stews or ragouts is less common but perhaps I can guarantee that you can be one of the tasty meat in sauce and tender you have ever tasted. Requires only a proper cleaning to prevent excessive shrink during cooking and is also a key proper cooking time.

Today I bring a sauce preparation done very simple and very basic ingredients, where the only thing different is that we used Vermout White sauce. You can choose to do so in the pressure cooker but I have time and I opted for the long cooking for its extremely good results with this so gelatinous flesh.

I leave you with the recipe step by step.

Ingredients (4-5 people)

A Beef Morcillo of 700/800 grams
2 large onions
2 cloves of garlic
5 medium carrots
1 bay leaf
1 sprig of thyme
6 whole black peppercorns
1 glass of fine wine
1 glass of white vermouth
2 glasses of water
Virgin Olive Oil
Salt and pepper

Preparation

1. Clean the shank of telillas and external nerves.
2. Give it two or three cross-sections so they do not shrink when cooked.
3. Season the shanks and sauté to golden brown with some olive oil in the pot where it will cook.
4. Go peeling and chopping onions fine. The garlic into slices not too thin and carrots into thin slices.
5. When the shank is browned on all sides, two or three minutes per side over medium-high heat, remove and reserve and add the onions and garlic to the oil where it has fried the shank.
6. Brown the onion for a few minutes until golden.
7. When browned up the heat and add the vermouth and wine glasses reduce letting three or four minutes.
8. Lower the heat and add the carrots, bay leaf, thyme leave two or three minutes and add the shanks to the pot along with water.
9. Cover and cook for about three hours turning occasionally.
10. When meat is tender, remove to a platter and cook the sauce for the 2nd or 30 minutes to reduce it.
11. Once guests can choose to pass through the food mill, but this is to taste.
12. Add to knuckle hot.

Presentation

I like to serve whole a source with mashed potatoes, white rice or fries. Either option is good.