Veal Shanks with Caramelized Onions and Sage

Veal Shanks with Caramelized Onions and Sage
Photo by Brian Leatart


  • 4 tablespoons olive oil
  • fresh sage
  • 1 ½ cups dry white wine
  • 3 large onions
  • 3 cups canned beef broth
  • ½ cup all purpose flour
  • 5 garlic cloves
  • + 3 more ingredients
    • 6 center-cut veal shanks (each about 1 1/2 to 2 inches thick)
    • 15 fresh whole sage leaves
    • 2 teaspoons dried rubbed sage

Sprinkle veal with salt and pepper. Combine flour and dried sage in shallow bowl. Set 3 tablespoons flour mixture aside. Dredge veal in remaining flour mixture to coat; shake off excess. Heat 2 tablespoons oil in heavy large very wide pot over medium-high heat. Working in batches, cook veal until...

View full recipe at Epicurious


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