Slow-Cooked Veal with Winter Vegetables

Slow-Cooked Veal with Winter Vegetables
Photo by Antonis Achilleos

Ingredients

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

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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