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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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My family loves this dish. I have also made it in the crockpot after the initial browning. From Sunset More Low-Fat Recipes. Ingredients:
6 lbs veal shanks |
1 lemon, unpeeled, chopped |
4 cups beef broth |
1 teaspoon dried marjoram |
1 bay leaf |
1/2 teaspoon peppercorn |
1/4 teaspoon coriander seed |
2 tablespoons balsamic vinegar |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Lay veal in a single layer in a 9x13 inch baking pan. Bake in a 400ºF oven until browned (about 35 minutes). Remove pan from oven; turn veal over. Then add lemon, broth, marjoram, bay leaf, peppercorns, and coriander seeds to pan. Cover tightly with foil, return to oven, and bake until meat is so tender it pulls apart easily (about 1 1/2 hours).
2. With a slotted spoon, lift veal shanks gently to a warm platter; keep warm.
3. Pour juices through a fine strainer into a 1 quart measure; press residue in strainer to extract any liquid. Discard residue. (At this point, you may cover and refrigerate veal and pan juices separately until next day. Before continuing, reheat veal, covered, in a 400ºF oven until warm, 15 to 20 minutes. Place on a warm platter; keep warm).
4. Skim and discard fat from pan juices. Pour pan juices into a wide frying pan; add vinegar and bring to a boil over high heat. Boil, uncovered, until reduced to 1 1/2 to 2 cups (8 to 12 minutes). Mix cornstarch with water. Stir in cornstarch mixture and return to a boil, stirring.
5. Pour gravy into a small pitcher; offer at the table to pour over meat to taste.
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