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4 veal shanks
1 onion, large dice
1 carrot, large dice
1 celery, large dice
5 bay leaves
1 teaspoon, oregano crushed (dry)
10 black peppercorns
2 sprigs, rosemary
1 can tomatoes, 12 oz. peeled
3/4 gallon, beef or veal stock
1/2 bottle red cheap Chianti
1/2 cup, olive oil
Salt and Pepper to taste
all purpose flour
Method: Preheat oven to 350 degrees. Season veal shanks with salt and pepper. Dredge in flour until coated evenly. Sear with oil in hot oven-proof pot until all sides are browned. Remove from pot and add carrots, celery and onions and saute until carmelized. Deglaze with Chianti. Add bay leaves, peppercorns, thyme and rosemary and bring to a boil. Add tomatoes and stock. Place reserved veal shanks back in pot and cover tightly. Bake for approximately 3 hours or until veal is fork tender. Sauce: Set aside cooked veal. Strain through a fine sieve and reduce by half. Season with salt and pepper to taste. Serve immediately.
4 veal shanks
1 onion, large dice
1 carrot, large dice
1 celery, large dice
5 bay leaves
1 teaspoon, oregano crushed (dry)
10 black peppercorns
2 sprigs, rosemary
1 can tomatoes, 12 oz. peeled
3/4 gallon, beef or veal stock
1/2 bottle red cheap Chianti
1/2 cup, olive oil
Salt and Pepper to taste
all purpose flour
Method: Preheat oven to 350 degrees. Season veal shanks with salt and pepper. Dredge in flour until coated evenly. Sear with oil in hot oven-proof pot until all sides are browned. Remove from pot and add carrots, celery and onions and saute until carmelized. Deglaze with Chianti. Add bay leaves, peppercorns, thyme and rosemary and bring to a boil. Add tomatoes and stock. Place reserved veal shanks back in pot and cover tightly. Bake for approximately 3 hours or until veal is fork tender. Sauce: Set aside cooked veal. Strain through a fine sieve and reduce by half. Season with salt and pepper to taste. Serve immediately.
MsgID: 3110869
Shared by: Gladys/PR
In reply to: Recipe: Main Dishes (40)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Main Dishes (40)
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!