Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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