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Braised Veal Shanks. Recipe

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This recipe for Braised Veal Shanks., by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph & Pip Carnesecchi
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Large Veal Shanks...not sliced. Ask butcher for it....Could be 2 + lbs. a piece including bone.
2 T Olive Oil
1/2 c. Chopped yellow onion.
3 T. Butter.
2 Crushed cloves garlic, peeled.
4 -6 Medium flat anchovy fillets..drain and discard oil.
1 1/2 c. Beef broth mixed with 1 c water.
1 tsp. Salt.
1 tsp. Ground pepper.
1/3 c. Dry white wine.
2 Parsley stems for garnish.

Directions:
Directions:
Preheat oven to 350 degrees.

Choose a heavy casserole, preferably oval, large enough for 2 shanks. Of course you could make 1/2 recipe with only one shank.

Place onion, oil and butter in casserole and saute over medium heat until onions are pale gold color.

Add shanks, garlic, salt, pepper, and wine to casserole. Simmer for several minutes while tuning the shanks a couple of times....just trying to brown the shanks.

Add anchovies and broth, cover and bring to boil.

After reaching a boil, carefully transfer covered casserole to preheated oven and cook for 2 hours or until meat is extremely tender and falls off bone. Turn and baste shanks every 20 minutes while meat is cooking.

Remove and let rest for 15 minutes.

Garnish with parsley stems

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hrs and 15 minutes
Personal Notes:
Personal Notes:
Serve hot over bed of fettuccine pasta...use shank gravy from casserole as pasta sauce. It's the best!

Serve it with mashed potatoes using gravy over the mashed. This is my all time favorite...learned it in cooking school

 

 

 

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