| 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 | tb | Olive oil |
| 1 | c | Diced carrots |
| 1 | c | Diced parsnips |
| 1/2 | c | Diced turnips |
| 4 | Cloves garlic; left whole, peeled | |
| 2 | tb | 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.
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