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Recipes with zucchini

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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Cornersmith Annandale opens

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Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

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Veal stock (brodo di vitello)


The hindquarter shank is a good cut to use for brodo di vitello because it's inexpensive and it has good amounts of both meat and marrow, giving the brodo great depth of flavour (shown here in a cheese and bread soup).

You'll need

1 veal hindquarter shank (about 1.6kg) 2 carrots 1 onion, halved 1 garlic head, halved 3 thyme sprigs

Method

  • 01
  • Preheat oven to 200C. Place veal shin in a roasting pan and roast until starting to brown (20-30 minutes), add all other ingredients and roast until browned (20-30 minutes). Transfer to a stockpot, add thyme and 3 litres cold water and bring to the boil over medium-high heat. Skim surface, then reduce heat to low and simmer, topping up water to keep shin covered, until stock is well-flavoured (3-4 hours). Strain through a muslin-lined sieve (discard solids). Veal stock will keep refrigerated for 3 days, or frozen for 3 months.

Note This recipe makes about 2.2 litres of stock.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2011

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