| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Main dish, Veal |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Veal shanks; cut in 1 1/2"-thick sections |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Flour; for dredging |
|
|
Olive oil; for searing |
| 3/4 |
c |
Chopped onions |
| 1/4 |
c |
Chopped carrots |
| 1/4 |
c |
Chopped celery |
| 1 |
c |
White wine |
| 1 |
c |
Chopped tomatoes with juices |
| 3 |
c |
Brown stock |
| 1 |
|
Bay leaf |
| 1 |
|
Thyme sprig |
| 2 |
|
Garlic cloves |
|
|
Chopped parsley; for garnish |
|
|
Lemon wedges; for garnish |
| 1 |
|
Recipe Saffron Rice; see * Note |
INSTRUCTIONS
* Note: See the "Saffron Rice" recipe which is included in this collection.
Generously season the veal shanks on all sides with salt and pepper. Dredge
lightly in flour, shake off excess. Heat 1/4 cup olive oil in a large Dutch
oven. Brown the shanks on both sides until golden, you may need to do this
in batches.
Remove all the shanks from the Dutch oven, and add the onions, carrots, and
celery, cook for 2 minutes, stirring occasionally. Add the wine, tomatoes,
stock, bay leaf, thyme, and garlic. Place the seared shanks back into the
Dutch oven. Bring to a boil, reduce heat, cover, and simmer for 1 1/2
hours. Adjust seasonings, and serve with Saffron Rice, and chopped parsley
and lemon wedges for garnish.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2259 broadcast 11-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
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