| Cuisine: Italian | Type: Main Course | Serves: 2 |
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Source:
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Gourmet, July 1989 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 to 4 1-1/2 in thick veal shanks flour for dredging 3 tbs. olive oil 1 cup dry white wine 1 cup chicken broth 1/2 cup drained Italian tomatoes 2 crushed garlic cloves 2 tbs. crumbled dried sage 1 bay leaf 1 large onion, sliced thin 3 tbs. unsalted butter 1 tbs. sugar 1 tbs. minced fresh parsley rice as an accompaniment |
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Instructions:
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1. Chop the Italian tomatoes. 2. Pat the veal dry with paper towels and dredge it in the flour, shaking off the excess. In a heavy flameproof casserole heat the oil over moderatly high heat until it is hot but not smoking and in it sauté the veal, turning it, until it is browned evenly. Add the wine and deglaze the casserole, scraping up the brown bits. Add the broth, the tomatoes, the garlic, the sage, and the bay leaf and braise the mixture, covered, at a bare simmer, basting occasionally with the sauce, for 1 to 1-1/2 hours, or until the meat is tender. Thirty minutes before the veal is done, in a saucepan cook the onion in the butter over moderate heat, stirring, until it is softened, add 2 tbs water and the sugar, and cook the onion oer low heat, stirring occasionally, for 10 to 15 minutes, or until it has just begin to caramelize and turn golden. Add the onion to the veal 15 minutes before the veal is done. 3. Transfer the veal to a serving dish and keep it warm, covered loosely. Boil the cooking liquid over moderately high heat, stirring, until it is reduced to about 2 cups and discard the bay leaf. Ladle the sauce over the veal, sprinkle it with the parsley, and serve the veal with the rice. |
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Related recipes:
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None |
2001-03-10