Yield: 6 Servings
|6 \N||Veal shank|
|6 \N||Garlic clove; smashed|
|¼ cup||Olive oil|
|½ cup||Cream sherry|
|2 \N||Juice of lemons|
|3½ cup||Chicken broth; 3 to 4 cups|
|1 tablespoon||Lemon zest|
|½ cup||Parsley sprigs; chopped|
|\N \N||Salt and pepper|
Cream Sherry must be used, do not substitute regular sherry.
In a deep sauté pan, heat oil and add garlic and sauté. Dredge each shank in flour and remove excess. Add shanks to pan and brown on all sides. For sauce - - Remove garlic from pan. Add sherry, lemon juice and stock. Cook over medium heat for about 1½ hours until meat is tender and falls off the bone. Remove the shanks, skim the fat from the pan and allow liquid to reduce until thick. If having trouble thickening,, try dissolving 1 Tbs.
cornstarch in 2 Tbs. water and whisk into sauce. Add shanks back into pan and coat with sauce. Garnish with chopped parsley and lemon zest. Serve with arborio rice and onion bread pudding.
Recipe By : Home and Family TV Posted to MC-Recipe Digest V1 #232 Date: Fri, 04 Oct 1996 14:21:26 +0000 From: Cheryl Gimenez <clgimenez@...>