| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
A-ok, Family/frie, Italian, Veal |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole veal shanis, cut into 3" pieces |
|
|
Flour for dredging |
| 1/2 |
c |
Olive oil |
| 1 |
|
Onion, sliced thin |
| 1 |
|
Bay leaf |
| 2 |
sm |
Carrots, sliced thin |
| 1 |
|
Stalk celery, diced |
| 1/2 |
c |
Dry white wine |
| 2 1/2 |
c |
Canned tomatoes, undrained |
| 1 |
ts |
Tomato paste |
| 1 1/2 |
ts |
Parsley, chopped |
| 1 |
|
Clove garlic, crushed |
| 1 |
tb |
Lemon peel, grated |
|
|
Salt and fresh ground pepper |
INSTRUCTIONS
1) Dredge shanks with flour. Heat oil in skillet, add shanks and brown.
Remove to warm platter.
2) If necessary, add more oil to skillet. Add onion, bay leaf, carrots,
celery and cook over medium heat 5 minutes. Add wine and simmer until all
wine has evaporated.
3) Add shanks, tomatoes, tomato paste. Cover and simmer until tender (about
1-1/2 hours) If necessary add a small amount of wine or water during
cooking.
4) Remove shanks, strain sauce. Place sauce and meat back in pan and stir
in parsley, garlic, lemon peel, salt and pepper. Simmer 5 minutes. Serve
with risotto.
NOTES : This is the recipe Karen Landsberg used to make this dish when I
was visiting her in N.J. once. It was wonderful!! She also sent me another
from the New York Times (q.v.)
Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97
Recipe by: Karen Landsberg (from the NYT Cookbook)
From: Lou Parris <lbparris@earthlink.net>
Date: Thu, 09 Jan 1997 21:43:52 -0600
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