Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

  • 2 teaspoons salt, divided
  • 1 fresh rosemary sprig
  • 2 leeks, halved and cut crosswise
  • 3 tablespoons butter
  • 2 medium carrots, quartered
  • ½ cup white wine
  • ½ teaspoon freshly ground pepper
  • + 7 more ingredients
    • 24 pearl onions, fresh or frozen, blanched (see Note, below)
    • 2 celery ribs, chopped
    • 2 large turnips, peeled and quartered
    • 4 (10- to 12-ounce) veal shanks
    • 1 fresh thyme sprig
    • 4 garlic cloves
    • 2 parsnips, cut into eighths

1. Place shanks, wine, and 1 cup water in a large saucepan over medium-high heat. Boil 5 minutes or until liquid is reduced by one-third. 2. Melt butter in large skillet over medium heat until butter is foamy. Transfer shanks to skillet, reserving wine mixture, and reduce heat to low. Cook shanks...

View full recipe at My Recipes

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