Braised Veal

Name: Braised Veal
Yield: Serves 4
Ingredients: 400 g (14 oz) gnocchi Parmesan; sea salt and freshly ground pepper; 2 fresh bay leaves or 1 dried bay leaf; 2 garlic cloves, finely chopped; 375 ml (13 fl oz/1½ cups) dry white wine; 2 fresh bay leaves or 1 dried bay leaf; 400 g (14 oz) can Italian tomatoes, chopped; 500 ml (17 fl oz/2 cups) chicken stock; sea salt and freshly ground pepper; 2 tablespoons roughly chopped flat-leaf (Italian) parsley; 4 celery stalks, cut into 5 mm (¼ inch) thick diagonal slices; 1 large carrot, halved and cut into 5 mm (¼ inch) thick diagonal slices; 1 leek, white part only, washed and finely diced; 1 leek, white part only, washed and finely diced; 60 g (2¼ oz) unsalted butter; 1 brown onion, finely diced; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 100 ml (3½ fl oz) extra virgin olive oil, plus extra; 800 g (1 lb 12 oz) veal shanks

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Ingredients

800 g (1 lb 12 oz) veal shanks
30

Side dish
Main course

Method

Dust the veal shanks in the flour and shake away any excess flour. Heat the extra virgin olive oil and the butter over medium to high heat in a frying pan large enough to hold the veal and vegetables quite snugly. Brown the veal in batches in the pan, then remove from the pan. Add a little