Yoshida's Braised Asian Veal Shanks

ingredients

4 (2-inch) thick veal shanks
oil for browning
flour, for dredging
salt and pepper, to taste
2 fennel bulbs, quartered
2 carrots, cut in 2-inch pieces
1 red onion, cut in 1/8-inch slices
24 cherry tomatoes
30 cloves garlic, leave whole and peel
2 cups Yoshida's Gourmet Cooking Sauce
2 cups red wine
1 tablespoon ginger, freshly grated
10 whole pieces star anise
2 pieces lemon grass

directions

Preheat oven to 400 degrees F.

Season shanks with salt and pepper and dredge in flour until all sides are coated. Brown them in a hot saute pan with a little oil and place in a roasting pan.

Add the rest of the ingredients to the pan and roast for 2-1/2 to 3-1/2 hours, until the meat easily falls off the bone. Remove anise pieces and serve the shanks and vegetables over buttered noodles.

nutrition data

766 calories, 11 grams fat, 92 grams carbohydrates, 60 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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