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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 fresh parsley sprigs |
1 fresh thyme sprig |
1 bay leaf |
8 (2-inch-thick) veal shanks |
1/2 teaspoon salt |
1 teaspoon pepper |
1/4 cup olive oil, divided |
2 large onions, chopped |
3 large carrots, cut into 1/2-inch cubes |
3 celery ribs, cut into 1/2-inch cubes |
2 cups dry white wine |
4 cups hot water |
4 teaspoons beef bouillon granules |
1 tablespoon all-purpose flour |
1 tablespoon butter, softened |
Directions:
1. Tie together first 3 ingredients with kitchen string; set aside.
2. Rub veal with salt and pepper.
3. Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan; keep warm. Repeat with 1 1/2 tablespoons oil and remaining veal.
4. Saute onion, carrot, and celery in remaining 1 tablespoon hot oil in skillet until tender. Add wine; bring to a boil, and boil, stirring occasionally, until reduced by two-thirds (about 15 minutes). Add 4 cups hot water, bouillon, and herb bundle; cover and bring to a boil. Pour over veal.
5. Bake, covered, at 375° for 1 hour and 45 minutes or until veal is tender. Remove veal from pan; keep warm. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil, and boil until reduced by half (about 40 minutes).
6. Whisk together flour and butter until smooth; whisk into drippings. Cook, whisking constantly, 1 minute or until thickened. Serve with veal.
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