Français - Currently listing 2,459 recipes in 84 categories!
Latest Recipes
Vote for us on Google ---> |
6 ea Veal Shanks
1/2 c All purpose flour
4 tb Butter
1/4 c Olive oil
1 ds Salt
1 ds Ground Pepper
1 ea Large Onion, chopped
2 ea Carrots, chopped
1 ea Stalk celery, chopped
1 ea Clove of Garlic, chopped
1 c White wine
1 c Chicken and beef stock
2 ea Bay leaves
Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.
Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole.
Cover and bake on middle rack of oven pre-heated to 300°F for 1 1/2 hours. Five minutes before end of baking time, add Gremolata topping.
Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Serves this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock or serves it with fettucine with butter and Parmesan cheese.
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
*Conversions*
Mesures liquides Mesures solides Température Cuisson au gaz
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Veal Cordon Bleu Veal Fricasse With Capers & Dill Vitello Tonnato Apple-Stuffed Veal Roast with Minty Rub Calves liver with bacon and onions
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!