Preparation :
Scrape the carrot, slice thinly
or grate. Grate the celery, and the onion. Pound the garlic ina mortar. Put
the margarine and olive oil in a pot and place on heat. Put the flour in a bowl
and coat the shanks with it. When the oil is heated, put shanks in the pot and
fry well until golden brown. Season the fried shanks with salt and black pepper
and put the vegetables on the shanks in the pot. Saute the vegetables slightly,
constantly stirring. Mix the tomato paste with 1/4 glass of warm water or meat
broth, and pour it over vegetables. Cover and cook, occasionally stirring. Rinse
and strain the peas and add them to the kebab 20 minutes later. Allow to cook
for 45 minutes, before seasoning kebab with thyme. Check for water while the
kebab is cooking and add water if necessary.
|