This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Veal Shank Fricassee

By: Jean Wright

"This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, 'When and if Jean ever gets married.' Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington"

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
1 Hr 30 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

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.