| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 6 |
|
Center-cut veal shanks; (each about 1 1/2 to |
|
|
; 2 inches thick) |
| 1/2 |
c |
All purpose flour |
| 2 |
ts |
Dried rubbed sage |
| 4 |
tb |
Olive oil |
| 3 |
lg |
Onions; sliced |
| 5 |
|
Garlic cloves; chopped |
| 15 |
|
Fresh whole sage leaves |
| 1 1/2 |
c |
Dry white wine |
| 3 |
c |
Canned beef broth |
|
|
Additional chopped fresh sage |
INSTRUCTIONS
Sprinkle veal with salt and pepper. Combine flour and dried sage in shallow
bowl. Set 3 tablespoons flour mixture aside. Dredge veal in remaining flour
mixture to coat; shake off excess. Heat 2 tablespoons oil in heavy large
very wide pot over medium-high heat. Working in batches, cook veal until
brown, about 7 minutes per side. Transfer veal to bowl.
Heat remaining 2 tablespoons oil in same pot. Add onions and saute until
beginning to brown, about 10 minutes. Reduce heat to medium and saute
onions until very deep brown, about 35 minutes longer. Add garlic and saute
5 minutes. Add whole sage leaves and reserved 3 tablespoons flour mixture;
stir 2 minutes. Add wine; bring to boil.
Arrange veal in single layer in pot. Add broth. Cover and simmer over
medium-low heat until meat is very tender but does not fall off bone, about
1 hour 45 minutes. Uncover; simmer until juices thicken enough to coat
spoon, about 30 minutes. Season with salt and pepper.
Place 1 veal shank on each plate. Spoon sauce and onion mixture over.
Sprinkle with additional fresh sage.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 866 Calories (kcal); 55g Total Fat; (74% calories from fat);
5g Protein; 36g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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