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Braised Veal Shank With White Wine Gravy
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- #49045
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 large veal shank
salt and pepper
flour
2 tablespoons butter, lard or bacon fat
1 onion, minced
1 carrot, sliced
1/2 knob celery
OR
2 stalks celery with leaves, sliced
1 tablespoon paprika (optional)
1 1/2 cup water or stock
1/4 teaspoon thyme
1/4 teaspoon basil
dry white wine to taste
1 tablespoon minced parsley
directions
Sprinkle veal shanks on all sides with salt and pepper and roll in flour. Heat butter in a Dutch oven and in it brown veal shanks slowly, turning so all sides brown evenly.
Remove meat and add vegetables to hot fat. Saute until vegetables soften and begin to brown. If you wish to use paprika, sprinkle over vegetables before sauteing.
Return meat to pot, placing on top of vegetables. Add enough water or stock to cover meat halfway. Add thyme and basil. Cover and simmer slowly but steadily for about 2 hours, or until veal is tender. Remove finished veal to a heated platter.
Strain sauce and skim off excess fat. Check seasoning and add white wine to taste. Sprinkle with parsley just before serving.
Offer gravy in a hot sauceboat.
added by
lstuff
nutrition data
Nutritional data has not been calculated yet.
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