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Osso Buco Meat: OtherJancsi, Carol
Easy Osso Buco Meat: OtherJancsi, Carol
Roasted Rack Of Lamb Meat: OtherJancsi, Carol
Roasted Veal Shoulder With Bacon And Thyme Meat: OtherJancsi, Carol
Sautéed Veal With Mushroom-cream Sauce Meat: OtherJancsi, Carol
Sausage And White Bean “cassoulet” Meat: OtherJancsi, Carol
Savory Mint Lamb Chops Meat: OtherJancsi, Carol
Herb Roasted Lamb Chops Meat: OtherFerguson, Dave
Salsa Fresh MexicanMorales, Chris
Walking Tostada MexicanMonroe, Vivian
Mexican Lasagne MexicanPauls, Gary
Arroz Verde - Green Rice MexicanFerguson Jr., J. Carl
Carol's Easy Chicken Enchiladas MexicanJancsi, Carol
Bean And Cheese Quesadillas MexicanJancsi, Carol
Mexican Tomato And Green Chili Sauce MexicanMonroe, Mary
Enchilada Casserole MexicanRoss, Mrs. W. F.
Beef - Bean Enchiladas MexicanMonroe, Mary
Chicken Enchiladas MexicanGroeling, Linda
Chicken Tortilla Casserole MexicanJancsi, Carol
Confetti Chicken And Avocado Enchiladas MexicanJancsi, Carol
Full Page 4 x 6 5 x 7

4 pounds shanks of veal, cut in 2" pieces
1/2 cup flour
1 tablespoon salt
3 tablespoons olive oil
2 tablespoons butter
1 cup water
1/2 cup white wine
1 or 2 cloves garlic, crushed
1/2 teaspoon basil, crushed
Pinch of thyme
1 tablespoon minced parsley
2 tablespoons tomato paste
2 onions, chopped
1 teaspoon minced lemon zest
4 carrots, scraped and diced
1 stalk celery, chopped
1 tablespoon minced celery leaves

Dust the veal shanks with the flour blended with the salt. Brown over high heat in the oil and butter. Lower heat, add the water and wine slowly, stirring to blend and let simmer gently. Crush the garlic and mash to a paste with the herbs. Blend in the tomato paste and add this mixture to the broth with the chopped onions and the lemon zest (only the yellow part of the rind, none of the white). Cook covered at least 2 hours, until meat is nearly falling from bones. During last half hour, add carrots and celery stalk and leaves. Cook until carrots are tender. Transfer meat to a platter. Strain the sauce and thicken if desired with 2 tablespoons butter worked into a ball with 2 tablespoons flour and an additional teaspoon minced parsley. Add to sauce, simmer until smooth. Serve with noodles.

Serves 6
Keywords: veal   Category: Meat: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff
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