| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Veal | 1 | Servings | |
INGREDIENTS
| 1 | Clove garlic, minced | |
| 1 | md | Onion, chopped |
| 1 | md | Carrot, chopped |
| 1 | tb | Tomato paste |
| 1 | qt | Red wine |
| 3/4 | qt | Stock |
| 4 | lg | Veal shanks |
| 2 | oz | Brandy |
| 1 | tb | Arrowroot |
| 1 | oz | Butter |
| Olive oil for sauteing and coating shanks |
INSTRUCTIONS
Satute onion, carrot, and garlic in a little olive oil. When onions are golden, add tomato paste. Cook down. Add wine and stock. Simmer for 2 hours. Season and oil shanks; roast in medium oven until brown. Dissolve arrowroot in cold brandy. Strain stock. Add brandy mixture to stock. Cook a little longer with 1 ounce of butter. Braise the veal shanks in the stock until tender (about 1 to 1-1/2 hours). Serve before meat falls off bone. NOTES : Ross copied this from a TV broadcast Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97 From: Lou Parris <lbparris@earthlink.net> Date: Thu, 09 Jan 1997 21:43:52 -0600
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