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Ingredients Jump to Instructions ↓

  1. 6 Veal Shanks

  2. 1/2 c All purpose flour

  3. 4 tb Butter

  4. 1/4 c Olive oil

  5. 1 ds Salt

  6. 1 ds Ground Pepper

  7. 1 Large Onion, chopped

  8. 2 Carrots, chopped

  9. 1 Stalk celery, chopped

  10. 1 Clove of Garlic, chopped

  11. 1 c White wine

  12. 1 c Chicken and beef stock

  13. 2 Bay leaves

  14. 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add

  15. Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30.

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