| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 6 | 2-inch-thick slices veal shank; tied with string around middle | |
| 24 | Cloves garlic | |
| 4 | md | White onions; coarsely chopped |
| 1 | Sweet green pepper; coarsely chopped | |
| 2 | cn | (28-oz) whole tomatoes |
| 1 | c | Dry white wine |
| 2 | ts | Salt |
| 1 | ts | Dried marjoram leaves |
| Gremolata; (opt., recipe follows) |
INSTRUCTIONS
1. In 8-quart saucepot, heat 1 T olive oil. Add 3 veal slices and brown well on each side-about 3 minutes. Transfer veal to large bowl. Repeat to brown remaining veal in pan drippings and set aside. 2. Add remaining oil, the garlic, onions, and green pepper to pot; saute 5 minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram. Return veal and any accumulated juices to pot. Heat mixture to boiling over medium-high heat. Reduce heat to low, cover, and simmer veal mixture 1 1/2 to 2 hours or until meat is tender. 3. When meat is almost tender, prepare Gremolata, if desired. With slotted spoon, transfer veal slices to large serving dish; remove strings from veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired, and serve. Gremolata: In small bowl, combine 1/4 C finely chopped fresh parsley leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped. Nutritional information per serving without Gremolata-protein: 82 grams; fat: 22 grams; carbohydrate: 25 grams; fiber: 5 grants, sodium: 1,451 milligrams cholesterol: 408 milligrams calories: 659. Country Living/March/93 Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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