Braised Veal Shanks Milan Style Recipe
Ingredients
| 4 pounds veal or beef shanks | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| 3 tablespoons olive or vegetable oil | ||
| Onion | 1 Medium, chopped | |
| Carrot | 1 Medium, chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Bay Leaf | 1 | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 teaspoon instant beef bouillon | ||
| Dried basil leaves | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Gremolada | ||
Directions
Trim excess fat from veal shanks if necessary.
Coat veal with flour.
Cook veal in oil in Dutch oven over medium heat until brown on all sides, about 20 minutes.
Drain excess fat.
Add remaining ingredients except Gremolada.
Heat to boiling; reduce heat.
Cover and simmer until veal is tender, 1 1/2 to 2 hours.
Arrange veal and vegetables on platter.
Skim fat from broth; pour broth over veal.
Sprinkle with Gremolada if desired.
Serve with Rice Milan Style , or hot cooked spaghetti if desired.
Coat veal with flour.
Cook veal in oil in Dutch oven over medium heat until brown on all sides, about 20 minutes.
Drain excess fat.
Add remaining ingredients except Gremolada.
Heat to boiling; reduce heat.
Cover and simmer until veal is tender, 1 1/2 to 2 hours.
Arrange veal and vegetables on platter.
Skim fat from broth; pour broth over veal.
Sprinkle with Gremolada if desired.
Serve with Rice Milan Style , or hot cooked spaghetti if desired.
Chef
