| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
|
Veal shanks ( 2 inches thick) (up to 6) |
| 5 |
tb |
Olive oil |
| 1 |
ts |
Italian seasoning |
| 1/2 |
ts |
Sage |
| 1 |
md |
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
|
Carrots, sliced |
| 1 |
|
Celery stalk, cut in 1/2 inch slices |
| 1 1/2 |
c |
Dry white wine or chicken broth |
| 1 |
cn |
(10-3/4 oz) condensed chicken broth |
| 2 |
tb |
Tomato paste |
| 2 |
|
Garlic cloves, minced |
| 1 1/2 |
tb |
Chopped parsley |
| 1 |
tb |
Grated lemon peel |
INSTRUCTIONS
GREMOLATA
Combine flour, salt and pepper; dredge meat. In a large skillet, heat the
oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven
or oblong baking dish and sprinkle with Italian seasoning and sage. Combine
onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl,
whisk together wine, broth and tomato paste. Pour over vegetables. Cover
and bake at 325 for 2 hours or until fork-tender. Just before serving,
combine Gremolata ingredients; sprinkle over each shank. Serve immediately.
Yields 4-6 servings.
Posted to EAT-L Digest 2 November 96
Date: Sun, 3 Nov 1996 16:03:58 -0600
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
A Message from our Provider:
“If God is your Copilot – swap seats!”