| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal shanks (up to 6) |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Minced onion |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Dried oregano |
| 2 |
ts |
Dried crushed dried rosemary |
| 2 |
|
Bay leaves |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Tomato sauce |
| 1 |
c |
Beef broth |
| 2 |
tb |
Tomato paste |
| 3 |
tb |
Parsley, minced |
| 1 |
tb |
Grated lemon rind |
| 2 |
|
Cloves garlic, minced |
INSTRUCTIONS
GREMOLATA
Gremolata: mix ingredients and reserve.
Source: St Mary Mead Archives
Flour, then brown shanks in olive oil. Remove shanks from pan, pour off
excess fat, and saute onions and garlic for about 2 minutes on medium-high
heat. Put shanks back into pan.
Add rest of ingredients (except for tomato paste), cover, and simmer for
about 1-1/2 hours. If sauce is not the consistency you wish, add tomato
paste.
Five minutes before serving, sprinkle gremolata over the top of the shanks.
Posted to JEWISH-FOOD digest V97 #063 by Brian Mailman
<bmailman@hooked.net> on Feb 25, 1997.
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