Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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