 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
a wonderful delicious meal. the veal literally falls off the bones. Ingredients:
3 tablespoons olive oil |
flour, seasoned with |
salt and pepper |
6 veal shanks, 2 to 3 inches |
4 tablespoons butter |
1 1/2 cups chopped onions |
1 cup chopped carrot |
1 cup chopped celery |
1 teaspoon chopped garlic |
2 slices orange zest |
2 slices lemon zest |
1 1/2 cups white wine |
1 cup chicken stock |
1 (16 ounce) can chopped tomatoes |
salt |
1/2 teaspoon thyme |
1/2 teaspoon basil |
1 bay leaf |
parsley |
pepper |
1 bunch parsley, chopped |
5 garlic cloves, chopped |
orange zest |
1 lemon, zest of |
Directions:
1. preheat oven to 350.
2. on stovetop, in heavy ovenproof dutch oven: heat oil, flour veal,brown on both sides, remove.
3. add butter, add veggies and zests, stir til softened.
4. add white wine, stir, add remaining ingredients.
5. return veal to pot, cover and cook 1 1/2 hours.
6. remove veal and keep warm.
7. pour sauce into blender, puree.
8. pour over veal and serve, top w/gremolata.
9. to make gremolata chop all ingreds together.
10. serve w/risotto.
|
|