| 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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