Braised Veal Shanks With Carrots, Parsnips And Turnips
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dujour05, New | 1 | Servings | |
INGREDIENTS
| 4 | Veal shanks, with the bone | |
| in | ||
| the center | ||
| surrounded by meat | ||
| cut into 8 to | ||
| 10-ounce portions | ||
| Salt and freshly ground | ||
| black pepper | ||
| 3 | T | Olive oil |
| 1 | c | Diced carrots |
| 1 | c | Diced parsnips |
| 1/2 | c | Diced turnips |
| 4 | Cloves garlic, left whole | |
| peeled | ||
| 2 | T | Tomato paste |
| 1 | c | Dry white wine |
| 1 | c | Chicken stock |
| Chopped fresh thyme |
INSTRUCTIONS
Preheat the oven to 350 degrees. Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 6 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the skillet, add the diced vegetables and the while garlic cloves, and saute them 3 to 4 minutes. When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Add the white wine and the stock and bring to a boil. Pour the boiling vegetable liquid mixture over the veal shanks in the casserole and braise covered in the oven 1 hour 45 minutes. The veal should be served fork-tender, with the meat just beginning to separate from the bone. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9137 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the most exciting person in the universe”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 871
Calories From Fat: 397
Total Fat: 44.9g
Cholesterol: 7.2mg
Sodium: 1045.1mg
Potassium: 2171.1mg
Carbohydrates: 67.6g
Fiber: 15g
Sugar: 28.4g
Protein: 12.9g