Well, let's go to the kitchen to ravage the fridge and kitchen drawers. First dive in the freezer and get your favorite hot beef shanks to hot most it. And the taste of the beef a more intense, and marrow is delicious broth, and the beef isn't as fatty. Still, many watch the figure and health, we will also aspire to. The squash is already on the table and shines the Golden side. And we'll get some and clean the rest of the vegetables: of course, the potatoes, onions and carrots - God himself commanded. You only have to peel that garlic and select seasonings.

Put the cauldron on the stove, pour out there 100 grams of sunflower oil and turn on medium heat, let the oil is heated, and themselves up, rather large dice two pounds of potatoes. Cut? Included under the cauldron fire on high, throws our potatoes, continue to fry until Golden brown, stirring occasionally. And don't worry, that poured so much oil, just in a small amount of potatoes is not well browned, and the oil then we just merge (You haven't forgotten, we need to monitor the health and shape?). The potatoes are roasted, bought a delicious Golden crust, and what comes from it flavor, I could eat, even if it is mushrooms with sour cream... But courage and will continue to cook what I have planned. Take the slotted spoon, gently, so as not to spoil the pieces, put the potatoes in the prepared bowl, trying to scoop up as little oil. And the oil just spill into the sink.

It is the turn of carrot and onions. Carrots grate on a fine grater, and onion cut as You like. Possible half-rings, but personally, I cut small cubes, thought to this dish, such a slicing is a better choice. Cut? Put onion with the carrots in the cauldron, there was a little oil from the potatoes, but we add a little more creamy, "just a little, a teaspoon". A light creamy taste and aroma of us does not hurt our roasting will only get better. I will share with You one little secret which I formed for her, it may not be long, culinary practice: any dish at any stage of preparation should be good. So let's follow this simple rule, a little salt and when the onions become a little translucent, and the carrots will become a beautiful Golden hue, try our mashed vegetables, make sure that it is delicious and place them in a bowl to wait their turn.

Now we will fry the pre-cleaned from films and cut into small cubes of beef shanks. Place them into the cauldron along with the bones, but will not add any more oil, enough left over from passerovannym vegetables, and the meat will be juicy. It is nice that sizzles in the cauldron, and we, meanwhile, take a pinch of allspice, a whisper of a mixture of different peppers, half teaspoon cumin and half tea spoon of coriander, put the spices in a mortar and shall pound them a bit. Half of this mixture to add to the meat, and half leave - we need them later, when we finish our meal. My God, what flavor! And look how outgoing a little pinkish juice pieces of meat! Add a little salt, try it... it's too delicious! Mentally spanked herself on her hands, to avoid temptation and not steal from the cauldron a couple of pieces. Low down the fire, peel and seed large zucchini and cut it in small cubes.

Finally we can assemble our future roasts. Lay the meat on half passerovannym vegetables, go on a layer of zucchini, and top with second half of onion and the carrots, and the last layer is rosy Golden potatoes. Sprinkle the remaining spices on top, put in the potatoes 4 cloves of garlic and add a couple of whole leaves of Laurel. It is time to refill the water in the cauldron, but a little later, so thirsty. Uh, how did the heat in the kitchen, open the refrigerator door in search of something cold, refreshing and my wandering eye stumbles upon a pack of fresh milk. The hard head start to spin some gears, and there is a wonderful idea: "Why add in the hot water, and we will do ka hot milk!" Meat in cream sauce is delicious, the potatoes in the milk, that's great too, and the carrot, onion and so has been roasted with butter. Solved, feel free to pour a liter of milk into the cauldron and turn on the oven at 140-150 degrees, will be warm while we wait for boiling milk and doselevel our dish to taste. Boil? Now cover the cauldron with a lid and put into the oven for half an hour, don't worry, the milk will not escape, we have put a small temperature.

What are the aromas coming from the kitchen, and how appetizing pobulkivaet in the oven, and we nervously glancing at the clock, and when it's ready! All half an hour has elapsed, it's time to get. Mmm, look what a beauty, so pink potatoes, and the smell... Faster grab the ladle, gently stir and put the roast in a plate. Eat on health. Bon appetit!