Recipe By : Mrs. G (XBRG76A)
Serving Size : 4 Preparation Time :0:00
Categories : Italian Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Carrot -- grated
8 Veal shanks -- 1" thick
1/2 Celery rib -- grated
Flour -- for dredging
1 oz Dried mushrooms -- soaked,
- drained
3 tb Butter
6 tb Olive oil
1 lg Onion -- chopped
8 oz Tomato sauce
1/2 c White wine
1 c Chicken broth
1 ts Garlic -- chopped
1 ts Salt
1/2 ts Pepper
Melt butter in olive oil in a large heavy skillet. Dredge each veal
shank in the flour on both sides. Place in pan and brown until golden
and crispy on both sides. Sprinkle with salt and pepper. When golden,
remove from pan and set aside. In the pan, sautee all vegetables in
the butter and oil mixture until lightly golden. Deglaze the pan with
the wine and cook about 3 minutes.
Add the broth and tomato sauce and mix well. Place the veal shanks
back into the pan and partially cover. Cook for about 2-1/2 hours
turning and scraping the bottom. Taste for salt and pepper. If you
need more liquid, add broth only if it's not too salty, otherwise add
water or wine or a combination of both. It should make just enough
gravy to keep the meat moist. Serve hot.
This is a dish that originated in Milano. It is usually served with
Risotto Milanese.
