Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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