Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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