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Veal Shank Fricassee

Rated as 5 out of 5 Stars

"This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, 'When and if Jean ever gets married.' Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington"
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2 h servings
Original recipe yields 2 servings


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  1. In a shallow dish, combine the flour and seasonings. Add veal shanks; turn to coat. In a Dutch oven or large skillet, brown veal in oil over medium heat. Pour 1-1/4 cups water into pan; add the onion, celery and bay leaf. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.
  2. Add carrots and potatoes; cover and cook 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup. Skim fat and discard bay leaf.
  3. In a saucepan, combine cornstarch and the remaining water until smooth. Gradually stir in the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.


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Thank you for sharing this. It's a great dish, and very uncommon here in America! My whole family loved this. My grand mother brought home a pund of Veal and I needed a great way to cook it. Thi...

This is the first time I've ever cooked veal shanks. My hubby and I really enjoyed this recipe. I will make again. I followed the receipd as written. Thanks!

Very flavorable, will make again.

awesome recipe many thanks for sharing