Veal Shanks Italian Style Recipe
All I can say about this Veal Shanks Italian Style is YUM! The Italian Veal Shanks Italian Style makes a yummy Main Dish. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
2 tablespoons unsalted margarine
4 veal shank crosscuts
1 medium size yellow onion, chopped
1 medium size carrot, chopped
1 medium size stalk celery, chopped
3 cloves garlic, minced
1 cup dry white wine
1 medium size ripe tomato, peeled, cored, and chopped
1 bay leaf, crumbled
1/2 teaspoon each dried basil and thyme, crumbled
1/4 teaspoon black pepper
2 tablespoons minced parsley
1 1/2 teaspoons grated lemon rind
Directions
In a heavy, deep 12 inch skillet or 4 quart Dutch oven, melt 1 tablespoon of the margarine over high heat; when very hot, add the veal and brown about 2 minutes on each side.
Transfer to a platter.
Reduce the heat to moderate; add the remaining margarine, the onion, carrot, celery, and half the garlic to the skillet, and cook, uncovered, for 5 minutes or until the onion is soft.
Add the wine and boil, uncovered, stirring occasionally to loosen any browned bits, for 5 minutes or until the liquid has boiled down by half.
Return the veal and its juices to the skillet, and add the tomato, bay leaf, basil, thyme, and pepper.
Cover and simmer over moderately low heat for 2 hours or until the meat is tender but not falling off the bones.
Meanwhile, combine the parsley, lemon rind, and remaining garlic.
Add to the skillet just before serving.
Transfer to a platter.
Reduce the heat to moderate; add the remaining margarine, the onion, carrot, celery, and half the garlic to the skillet, and cook, uncovered, for 5 minutes or until the onion is soft.
Add the wine and boil, uncovered, stirring occasionally to loosen any browned bits, for 5 minutes or until the liquid has boiled down by half.
Return the veal and its juices to the skillet, and add the tomato, bay leaf, basil, thyme, and pepper.
Cover and simmer over moderately low heat for 2 hours or until the meat is tender but not falling off the bones.
Meanwhile, combine the parsley, lemon rind, and remaining garlic.
Add to the skillet just before serving.
