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Veal Stew A La Milanese

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Ingredients
  Veal knuckle 3 Pound
  Onion 1
  Carrot 1
  White wine 3 1⁄2 Fluid Ounce (1 Glass)
  Lemon peel strip 1 Small
  Celery stalks 2
  Butter cube 1⁄2
  Tomato pulp 1⁄2 Pint
  Mixed herbs 1
  Chopped parsley 1⁄2
  Flour 1 Ounce
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Ask the butcher to saw the knuckles into 2 inch lengths. Do not chop or the knuckles get exposed resulting in the marrow leaking out during the cooking process

MAKING
2. Cut the onion, carrot, and celery into average pieces
3. In a large pan, add butter and heat through
4. Add the vegetables to the pan and brown slowly
5. Add the meat to the pan and season it well with salt and pepper
6. Cook the mixture till it begins to brown.
7. Mix one ounce of butter with one ounce of flour to make a thick mix.
8. Add this to the pan and slowly stir till it becomes brown.
9. Add the tomato pulp, white wine, and hot water to the mix till the meat is covered
10. Add a bouquet of mixed herbs to the gravy
11. Cover and simmer for 1-1/2 hours or till cooked

FINALIZING
12. Just before serving, remove the meat, strain the sauce

SERVING
13. Put the meat back in the saucepan, sprinkle with lemon peel, chopped parsley and the sauce served on the side

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
6

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