The particular quality of this stew, which I hated as a child, lies in its texture. The knuckle or shin of veal (we called it bitello, from the Italian vitello) contains the large leg-bone and marrow. The connective tissue turns into gelatin while the meat becomes juicy and succulent. In Egypt, the potatoes were sliced and fried in oil before going into the stew, but I prefer to omit the frying.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large pan, sauté the meat in hot oil, turning to brown the pieces all over. Season with salt and pepper, add lemon juice and, if you wish, turmeric. Half-cover with water. Simmer, covered, for 1 1/2 hours, or until the meat is very tender and the sauce rich and reduced, adding a little more water as it becomes absorbed, and turning the meat over occasionally.
Step 2
Add the potatoes and more water to cover them, and cook for 30 minutes, until they are tender and have absorbed the rich flavors of the sauce. Serve hot.
Variation
Step 3
Add 9 frozen artichoke bottoms (a 14-ounce package), defrosted, for the last 20 minutes of cooking, and use fewer potatoes.
