INGREDIENTS

INSTRUCTIONS

Okay, here are those recipes I promised from the February 1997 issue
of Gourmet. They look great. As for emailing out of MasterCook, well,
I need to set the thing up, I'm missing some file or another, yada,
yada, yada, so here they are NOT in MC format. Hope they come through
okay.  Pat veal shanks dry and season with salt and pepper. In a deep
large  heavy skillet heat oil over moderately high heat until hot but
not  smoking and brown shanks on al sides. Transfer shanks to a plate
and  in skillet saute onions, stirring, until golden, about 10 minutes.
In a blender or food processor coarsely puree tomatoes with juice and
stir into onions with remaining sauce ingredients. Bring mixture to a
simmer. Add shanks and cook, covered, over low heat 1-1/2 to 2 hours
or until meat is tender. Discard cloves.  Transfer shanks to a cutting
board and cool slightly. Simmer sauce,  uncovered, stirring
occasionally, 15 minutes.  Using 2 forks shred meat. With a sharp
knife, remove marrow from  shanks and chop. Stir meat and marrow into
sauce and season with salt  and pepper. Simmer 15 minutes. Sauce may be
made ahead, cooled  completely, uncovered and chilled, covered, 2 days
or frozen one  month.  In an 8 qt. kettle bring 7 qts. salted water to
boil. Cook orecchiette  until al dente and drain in a colander. In a
large heated bowl  immediately toss pasta with sauce. Serves 6 to 8 as
a main course.  Posted to FOODWINE Digest 28 Jan 97 by Robert Felten
<cmfrtf@FLASH.NET> on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 0mg
Sodium: 7.5mg
Potassium: 35.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g