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SIMMERED
VEAL SHANKS WITH WINE AND LEMON
8
x 1 1/2 inch pieces veal shank
2 tablespoons olive oil
2 onions sliced
6 cloves garlic peeled
2 cups dry white wine
2 cups chicken stock
Rind 1/2 lemon, cut into strips
4 bay leaves
1 tablespoon chopped thyme
2 baby fennel bulbs halved
Cracked black pepper
Mashed potato to serve
Toss
veal in flour and shake away excess flour.
Heat oil in a frypan over high heat. Add
veal to pan and brown well. Place veal in
the base of a large baking dish. Place onions
and garlic in frypan, cook until golden
and add to baking dish.
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Add
wine, stock, lemon rind, bay leaves and thyme
to baking dish. Cover dish and bake at 350°F
for 1 1/2 hours. Add fennel and bake for a further
45 minutes. Serve veal in deep plates with the
fennel and pan juices, and mashed potato drizzled
with olive oil.
Serves
4.
[The
New Cook, Donna Hay]
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