Provided by Craig Claiborne
Categories dinner, one pot, main course
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make 8 gashes in veal shank. Cut garlic into 8 thin slices and insert.
- Put shanks in kettle and add all remaining ingredients except sauce. Bring to boil and cover. Let simmer about 2 1/2 hours.
- Remove shank and strain cooking liquid, discarding solids. Slice meat and serve with sauce gribiche. Reserve broth for future use.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 2 grams, TransFat 0 grams
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