Veal Shank Fricassee
Ingredients2 h servings
- 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.
- 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.
- 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.
ReviewsRead all reviews 4
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!