- 2 cups [500 mL] white wine
- 1 cup [250 mL] water
- 3 1/2 ounces [100 g] peeled turnip strips
- 3 1/2 ounces [100 g] peeled carrot strips
- 1 3/4 ounces [50 g] cleaned leek strips
- 100 g [3 1/2 ounces] minced onion
- 2 garlic cloves, crushed
- 4 teaspoons [20 mL] oil
- 4 [5 1/4-ounce / 150-g] each veal shank slices
- 3 1/2 ounces [100 g] fresh tomatoes, quartered
- Tarragon, to taste
- Pepper, to taste
- Paprika, to taste
- Juice of 1 lemon
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- Into a large casserole, simmer together all vegetables strips, minced onion and crushed garlic, sprinkled tarragon, into hot white wine and water.
- Heat oil into a frypan and brown veal shank slices into hot oil until golden brown.
- Add browned veal shak slices to vegetables; sprinkle mixture with pepper and paprika.
- Cover and simmer for approximately 50 minutes, adding tomato segments after 25 minutes.
- Mix in lemon juice, and serve.
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