Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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