| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Ethnic, Italian |
6 |
Servings |
INGREDIENTS
| 6 |
|
Veal shank |
| 6 |
|
Garlic clove; smashed |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Cream sherry |
| 2 |
|
Juice of lemons |
| 3 1/2 |
c |
Chicken broth; 3 to 4 cups |
| 1 |
tb |
Lemon zest |
| 1/2 |
c |
Parsley sprigs; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Cream Sherry must be used, do not substitute regular sherry.
In a deep sauté pan, heat oil and add garlic and sauté. Dredge each shank
in flour and remove excess. Add shanks to pan and brown on all sides. For
sauce - - Remove garlic from pan. Add sherry, lemon juice and stock. Cook
over medium heat for about 1 1/2 hours until meat is tender and falls off
the bone. Remove the shanks, skim the fat from the pan and allow liquid to
reduce until thick. If having trouble thickening,, try dissolving 1 Tbs.
cornstarch in 2 Tbs. water and whisk into sauce. Add shanks back into pan
and coat with sauce. Garnish with chopped parsley and lemon zest. Serve
with arborio rice and onion bread pudding.
Recipe By : Home and Family TV
Posted to MC-Recipe Digest V1 #232
Date: Fri, 04 Oct 1996 14:21:26 +0000
From: Cheryl Gimenez <clgimenez@earthlink.net>
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