| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 1/3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 | Veal shanks ( 2 inches thick) (up to 6) | |
| 5 | tb | Olive oil |
| 1 | ts | Italian seasoning |
| 1/2 | ts | Sage |
| 1 | md | Onion, chopped |
| 1 | Garlic clove, minced | |
| 2 | Carrots, sliced | |
| 1 | Celery stalk, cut in 1/2 inch slices | |
| 1 1/2 | c | Dry white wine or chicken broth |
| 1 | cn | (10-3/4 oz) condensed chicken broth |
| 2 | tb | Tomato paste |
| 2 | Garlic cloves, minced | |
| 1 1/2 | tb | Chopped parsley |
| 1 | tb | Grated lemon peel |
INSTRUCTIONS
GREMOLATA Combine flour, salt and pepper; dredge meat. In a large skillet, heat the oil on high. Brown meat on all sides. Lay the shanks flat in a Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots and celery. Sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 for 2 hours or until fork-tender. Just before serving, combine Gremolata ingredients; sprinkle over each shank. Serve immediately. Yields 4-6 servings. Posted to EAT-L Digest 2 November 96 Date: Sun, 3 Nov 1996 16:03:58 -0600 From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
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