Braised Veal with Lemon
Braised Veal with Lemon
6 pieces of veal shin, with bone
1.2 cup flour
1/2 cup butter
1 cup dry white wine
1/2 cup veal stock
1 16 oz can diced tomatoes
2 tsp. salt
1 tsp. ground pepper
1 tsp. thyme
2 cloves garlic crushed
1 tsp. grated lemon peel
1/2 cup . minced parsley (fresh)
2 anchovies, minced, or equivalent in paste.
Dredge the veal in flour. Melt butter in a Dutch oven, brown the veal on all
sides. Add all ingredients except parsley and lemon peel. Cover and simmer
for about 2 hours or until tender, as more water or stock if needed. Just
before serving, sprinkle the lemon peel and parsley on the veal. Makes 2-3
servings.
Source: rec.food.recipes
|
|