Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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