INGREDIENTS:12 oz. veal shank 4 oz. veal stock, demi glace 1 pinch finely chopped rosemary 1 pinch chopped lemon rind to taste, salt and pepper 1 cup red wine 1 oz. small chopped carrots 1 oz. small chopped celery 1 oz. small chopped white onion 1 pinch chopped parsley 2 oz. frozen peas 2 Tbsp. olive oilDIRECTIONS:In sautT pan, heat olive oil. Lightly flour veal shank; shake off excess. Brown both sides of shank. Remove veal to roasting pan. Add chopped vegetables, except peas, to sautT pan; ...
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