Friday, March 6, 2009

Pot-Roasted Veal Shanks

Veal shanks are an economical buy for a family meal. Have them cut in half if you don't have a pot big enough to take them; and don't forget the turnips, they add lovely flavor. Recipe serves 6.


3 tablespoons oil (olive for preference)
6 veal shanks
6 small carrots, scraped
6 small onions, peeled
2 cloves garlic, crushed
2 sticks celery, thinly sliced
4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 bay leaves
6 medium potatoes, peeled
3 turnips, peeled and cut into quarters
1 cup dry white wine
Freshly ground pepper
Chopped parsley, to garnish


1. Heat the oil in a large heavy casserole or saucepan. Brown the shanks slowly on all sides (you will have to do this in batches).
2. Add the remaining ingredients to the pan except the parsley, seasoning well with salt and pepper. Cover tightly and cook over a low heat for 1 1/2 to 2 hours, until the meat is very tender.
3. Remove the shanks and vegetables to a heated serving platter, discarding the bay leaves. Spoon off any fat that is on the surface of the liquid, or blot with absorbent paper towels. If the gravy seems too thin, reduce by rapid boiling to a good consistency, then pour over the meat. Sprinkle with chopped parsley and serve.

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