INGREDIENTS
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2 tablespoons all-purpose flour
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2 teaspoons salt
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1/2 teaspoon dried thyme
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1/2 teaspoon dried parsley flakes
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1/8 teaspoon pepper
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1/8 teaspoon cayenne pepper
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1 pound veal shank
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1 tablespoon vegetable oil
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1 1/2 cups water, divided
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1 medium onion, chopped
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1 celery rib, chopped
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1 bay leaf
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4 medium carrots, cut into 1-inch slices
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2 medium potatoes, peeled and cut into 1 inch cubes
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2 tablespoons cornstarch
DIRECTIONS
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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.
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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.
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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.