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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A very simple dish. Serve it over rice. Or if you have lots of sauce you can even serve over some noodles. From Pol Martin cookbook. Ingredients:
1/2 teaspoon black pepper |
1/2 teaspoon paprika |
1/2 teaspoon cayenne |
1 teaspoon basil |
1/2 teaspoon thyme |
1/2 cup flour |
6 lbs veal shanks, cut crosswise 1inch thick |
3 tablespoons butter |
1 large onion, chopped |
1/2 green pepper, diced |
1 celery, stalk diced |
3 garlic cloves, peeled and pureed |
1/4 teaspoon salt, to taste |
black pepper, to taste |
Directions:
1. preheat over to 300*F.
2. mix dry spices and herbs together in small bowl.
3. in separate bowl, place half of flour, add half of spice mixture, mix together.
4. dredge veal shanks in flour mixture and set aside.
5. heat butter in cast iron pan over med heat. add veal shanks and sear both sides of meat.
6. add onion, green pepper, celery and garlic. season with salt and pepper, mix and cook another 15 minutes.
7. sprinkle remaining flour over veal and vegetables. mix and turn shanks over, cook for another 5 minutes.
8. sprinkle in remaining spice mixture. pour in veal stock, season with salt and bring to boil.
9. cover and cook 2 hours in oven or until veal shanks are very tender.
10. serve over rice or noodles.
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