Braised Veal Shanks With Carrots, Parsnips, And Turnips

Recipe Ingredients

4		Veal shanks, with the bone in the center - cut 10 oz portions surrounded by meat
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1 cup	110g / 3.9oz	Diced carrots
1 cup	146g / 5.1oz	Diced parsnips
1/2 cup	73g / 2.6oz	Diced turnips
4		Garlic cloves - left whole, peeled
2 tablespoons	30ml	Tomato paste
1 cup	237ml	Dry white wine
1 cup	237ml	Chicken stock or beef and veal stock
		Chopped fresh thyme - for garnish

Recipe Instructions

Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, andsaute them for 3 to 4 minutes.

When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A06 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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