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By: Ian L.
| Description: | Classic Hearty Italian Dish. | |
| Time: | 2 hr 5 min (45 min to prepare, 1 hr 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | Italian | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 veal shanks, bone and marrow in center 1/2 cup A.P. flour 3 tablespoon olive pomace oil 3 tablespoon butter 2 1/2 cups onions 1/4 inch dice 1 1/2 cups carrots, peeled 1/4 inch dice 1 cup celery 1/4 inch dice 3 Garlic cloves - pressed or minced 1/2 teaspoon dried marjoram 1/2 cup dry white wine 2 cups tomatoes, peeled, seeded, 1/4 inch dice 3/4 cups veal stock 1 lemon peel grated 1 teaspoon lemon zest |
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| Directions: | ||
| Tie each piece of veal around the side so the meat does not separate during cooking lightly dust the veal with flour preheat a cooking dish in a 350 degree F oven add oil and butter to pre heated pan, then sear veal, remove and reserve in a warm place add onions, celery, carrots, garlic and marjoram to the same pan cook over medium heat until carrots and celery are soft add wine and deglaze pan and reduce by half, add tomatoes and stock and simmer 10 mins. season with salt and pepper returned seared veal shanks to mixture add lemon peel and braise in 350 degree oven 1 hour or until done when done remove the meat and degrease the sauce then return meat to sauce remove string before serving and serve one shank per plate with sauce garnished with lemon zest |
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| Notes: | ||
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