| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Veal shanks |
| 1 |
c |
Arborio rice |
| 2 |
c |
Merlot |
| 1 |
ts |
Lemon peel |
| 1 |
c |
Chicken or veal stock |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove chopped garlic |
| 1/2 |
c |
Ex. virg. olive oil |
| 1 |
c |
Fresh peas |
| 1 |
|
Chopped medium carrot |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
This recipe comes from Ristorante Der Ghiottone, 130 N. 3rd St., Phila, PA,
USA. (215) 829 1465.
Saute the veal shank with onion, garlic, carrot, olive oil. When nice and
brown, put in 500 degree oven for 20 minutes. Remove from oven, place on
stove at medium and add rice. Saute for 25 minutes while adding wine and
stock, always stirring. Add le mon peal, peas, salt and pepper to taste.
Add nutmeg and place in oven for 15 minutes. Serves 2.
Posted to EAT-L Digest 20 November 96
Date: Thu, 21 Nov 1996 08:54:59 EST
From: Victor Fiorillo <c62op27@IBX.COM>
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