 |
- 2 cups chicken broth - more if necessary
One of the specialties of Italy, specifically Milan, this version of the braised veal dish is
extremely tender and flavorful.
Directions
Place rosemary, thyme, bay leaf and cloves into a cheesecloth and tie shut with kitchen twine.
This is called a bouquet garni.
Pat veal shanks dry with paper towels.
Use kitchen twine to secure the meat to the bone.
Season each shank with salt and pepper.
Dredge each in flour and shake off any excess.
In a large dutch oven, heat oil.
Add shanks and brown on each side for approximately 3 minutes per side.
Remove shanks and
set aside.
In the same pot, add the onions, carrots and celery.
Saute until soft, approximately 10 minutes.
Add tomato paste and mix well.
Return the shanks to the pan and add wine.
Simmer until the liquid is reduced to half.
Add
the bouquet garni and 2 cups of chicken broth.
Bring to a boil, reduce to low and cover the
pan with a tight fitting lid.
Simmer for 1 1/2 hours or until the meat is falling off of the
bone.
Check every 15 minutes, turning the shanks. Add more chicken stock if necessary.
Remove shanks from the pot, being careful so they do not fall apart.
Place on a serving
platter.
Remove the kitchen twine from each.
Throw away the bouquet garni.
Pour the
|
|
2 |
|
