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...

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