posted by Connie 09-23-98 4:04 PM
2 to 2 1/2 lb. veal shanks, sawed into 2 1/2-inch pieces
3 Tbsp. all-purpose flour
3 Tbsp. cooking oil
1 chopped onion (c.)
1/3 cup chopped carrots
1/3 cup chopped celery
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 cup dry white wine
1 bay leaf
2 tsp. grated orange peel
1 tsp. grated lemon peel
1 tsp. instant beef bouillon granules
1/2 tsp. dried thyme, crushed
Sprinkle meat with salt and pepper. Coat lightly with
flour, shaking off in excess. In Dutch oven slowly brown meat in hot cooking oil; remove meat. Add onion, carrots,
celery and garlic.
Cook until onion and celery are tender. Drain fat. Return meat to Dutch oven. Stir in undrained tomatoes, wine, bay leaf, orange peel, lemon peel, beef bouillon granules, thyme, 1 cup water, 1/2 teaspoon of salt and dash of pepper. Bring to boiling, reduce heat. Cover and simmer from 1 to 1 1/2 hours or until meat is tender.
Remove meat, keep warm, discard bay leaf. Boil broth mixture gently, uncovered, about 20 minutes or until desired consistency.
If desired, arrange meat on hot cooked rice, or noodles, spoon some broth mixture over meat. Serve rest as gravy.
Sprinkle with chopped parsley. Serves 4 to 6
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