| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Black pepper |
| 3 |
tb |
Vegetable oil |
| 3 |
lb |
Veal shank — cut crosswise |
| 1 |
cn |
Onion soup, condensed |
| 1 |
|
Medium-sized tomato — |
|
|
Chopped |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
+ 2T |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Fresh parsley — chopped |
| 1/2 |
ts |
Garlic powder |
| 3 |
tb |
Cornstarch |
| 2 |
cn |
Potatoes — (whole); |
|
|
Drained |
| 1 |
|
Can(14 5oz) |
|
|
Water — divided |
|
|
Carrots — diced/drained |
INSTRUCTIONS
2 "
In a shallow dish, combine the flour and pepper. Coat the shanks with the
flour mixture. In a soup pot, heat the oil over medium-high heat and brown
the shanks, about 5 minutes per side. Add the soup, tomato, wine, 1/2 cup
water, lemon juice, parsely, and garlic powder; reduce the heat to low,
cover, and simmer for 2 hours or until tender, stirring occasionally. In a
small bowl, combine the cornstarch and 2 tablespoons water and stir into
the pot until the liquid thickens. Add the potatoes and carrots and simmer
for 10-15 minutes more until heated through.
Yield: 4 servings
Recipe By : Source: WKBWTV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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