Hoss Zaré, chef owner of Zaré at Flytrap in San Francisco makes his own version of Kufteh Tabrizi, a festive giant meatball that in his hometown of Tabriz, Iran, usually surrounds an entire roast chicken. Zaré instead uses a veal shank. He braises the shanks in a broth containing mirepoix, anchovies, bay leaf, salt, pepper, white and red wine, tomatoes, chicken stock, lemon and orange zest and thyme. For the meatballs, he mixes together ground beef, lamb and veal, eggs, ...
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Contact: Desiree Torres Desiree.Torres@penton.com