Name: Italian Braised Veal Shanks
Ingredients: 3 pound veal knuckles, cut into 1 1/2 inch pieces; 1/2 cup flour; 1 tsp salt; freshly ground black pepper; 1 tsp oregano; 3 Tbsp finely chopped parsley; 2 tsp grated lemon rind; 2 cloves garlic, finely chopped; 2 carrots, finely chopped; 2 stalks celery, finely chopped; 2 Tbsp tomato paste; 1 cup dry white wine; 2 Tbsp oil; 1 Tbsp cornstarch dissolved in; 2 Tbsp cold water; 6 slices lemon

Italian Braised Veal Shanks

Cooking MethodPressure Cooker

Ingredients

3 pounds veal knuckles, cut into 1 1/2 inch pieces
1/2 cup flour
1 tsp salt
freshly ground black pepper
1 tsp oregano
3 Tbsp finely chopped parsley
2 tsps grated lemon rind
2 cloves garlic, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 Tbsp tomato paste
1 cup dry white wine
2 Tbsp oil
1 Tbsp cornstarch dissolved in
2 Tbsp cold water
6 slices lemon

Instructions

Yield: 4 Servings. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings.