Braised Veal Shanks Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Veal shank, cut in equal
1 cup: Celery, diced
Pieces,
3 Sprigs: Rosemary, 1-1/2"
1 pinch: Salt, to taste
Long,
1 pinch: Black pepper, to taste
5 Cloves: Garlic,
1/2 cup: Flour,
1/2 ounce: Dried porcini mushrooms,
1 1/4 cup: Olive oil,
1 cup: Warm water,
1 lbs: Onions, diced
1 1/4 cup: White wine,
1 cup: Carrots, diced
2 quart: Veal stock,
Directions:
STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms
in 1 cup warm water, then drain--reserving liquid--and dice fine.
STEP TWO: Season veal shank with salt and pepper. Dust with flour. In
an ovenproof pan, brown veal in hot olive oil until golden. Remove
veal from pan. Add next 5 ingredients to pan, saute until browned.
Add reserved mushroom liquid and wine to vegetables and reduce liquid
by one-half. Add mushrooms and veal stock. Bring to a boil. Cover
with foil and bake in a preheated 375-degree F oven approximately 2
hours. Remove meat from juice. Keep warm. Reduce juice by one-half
and pour over veal. Serve with Risotto Milanese on the side.
Recipe By : Carlucci on Halsted Street, Chicago
From: Marjorie Scofield Date: 10-08-95 (03:29) (160)
Fido: Recipes
Source from luhu.jp
in 1 cup warm water, then drain--reserving liquid--and dice fine.
STEP TWO: Season veal shank with salt and pepper. Dust with flour. In
an ovenproof pan, brown veal in hot olive oil until golden. Remove
veal from pan. Add next 5 ingredients to pan, saute until browned.
Add reserved mushroom liquid and wine to vegetables and reduce liquid
by one-half. Add mushrooms and veal stock. Bring to a boil. Cover
with foil and bake in a preheated 375-degree F oven approximately 2
hours. Remove meat from juice. Keep warm. Reduce juice by one-half
and pour over veal. Serve with Risotto Milanese on the side.
Recipe By : Carlucci on Halsted Street, Chicago
From: Marjorie Scofield Date: 10-08-95 (03:29) (160)
Fido: Recipes
Source from luhu.jp