| 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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