BOUQUET GARNI RECIPE RECIPES

Steps:

• 1. Preheat the oven to 160°C/325°F/gas 3.
  2. Place the ham in a roasting pan. Peel the onion and cut into wedges, then add to the pan with the peppercorns and bouquet garni.
  3. Add water until it comes halfway up the side of the pan. Cover the ham with foil (making a tent to allow steam to circulate). Bake for 1½ hours or until pink and cooked through, then remove from the oven and cool for 30 minutes, leaving it covered.
  4. While it’s still warm, you will need to carefully remove the skin, keeping the fat attached to the ham. With a sharp knife, score the ham by making diagonal cuts across the leg.
  5. To make the jerk seasoning, peel and chop the garlic and shallots, deseed and chop the scotch bonnets and finely chop the chives. Blend all the ingredients with a decent pinch of sea salt in a food processor until smooth.
  6. Rub the jerk seasoning all over the ham and scored fat, cover in clingfilm and pop in the fridge overnight, preferably 24 hours.
  7. Preheat the oven to 180°C/350°F/gas 4.
  8. Combine the glaze ingredients in a bowl. Remove the ham from the fridge, scrape off the excess seasoning and bake for 1 hour.
  9. Remove from the oven, brush with the glaze, then continue cooking the ham for another 30 to 40 minutes, basting with the glaze every 10 minutes until crisp, golden and sticky.

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.