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