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2 tablespoons olive oil
4 slices bacon, cut into lardons
4 8 oz. Veal Shanks
1 medium carrot
4 Roma tomatoes (blanched and peeled)
2 ½ cups veal stock
½ cup Barolo wine
1 lb. Mixed wild mushrooms
¼ cup whole butter
2 oz. Fresh chopped parsley

 

 

Heat oil in a casserole. Add bacon and cook 3-4 minutes. Remove and add veal until browned on both sides.
Remove veal and add carrots and tomatoes for 2-3 minutes. Return veal to dish and add the stock and the Barolo wine. Bring to a boil, reduce heat, cover and simmer 40 minutes.
Add mushrooms and bacon and cook about 10 more minutes or until the veal is very tender.
Remove the veal, carrots, mushrooms, and bacon. Keep warm.
Strain sauce and return to pan. Reduce by 1/3.
Whisk in the butter and the parsley. Add the veggies and the bacon, and reheat. Serve over the veal
 
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