The sauce is a tarragon tomato and mushroom reduction from cooking the shank. It is known as a chasseur sauce. The vegetables are the stuffed ' legumes farcies ' from Nice France. They are stuffed with a mix of pork, rice and breadcrumb and then baked with wine, olive oil, salt and pepper and bay leaf. A scrumpious meal.
1 comment:
this is right up my street hows do u make it??
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