Chomlek
Necessary products:
veal shank – 3-4 pieces
veal tail – 1 piece
veal cap – 1 piece
potatoes – 1 kg
onion – 300 g.
red wine – 300 ml
garlic – 10-15 cloves
carrots – 200 g.
tomato puree – 200 g.
butter – 200 gr.
red pepper – 1 tbsp.
black pepper – 10-15 grains
bay leaf – 2-3 petals
salt
water – 500 ml.
Method of preparation:
The shank is cut and together with the tail and the cap and is soaked in water for about 1 hour. Then it is put in a clay pot together with all the other products. Water is poured and the dish is baked on moderate heat for about 5 hours.