Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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