Ingredients1 onion, chopped2 carrots, peeled and chopped2 stalks celery, chopped1 teaspoon minced garlic¼ cup margarine3-4 veal shanks, cut into 3-inch pieces (you need to have the butcher do this since it is cutting through bone)¾ cup flour½ cup oil1 cup white wine2 cups beef broth1 (15 ounce) can diced tomatoesPepperDirectionsSauté onion, carrots, celery and garlic in margarine in Dutch oven over medium heat until soft. Remove from heat. Dredge veal in flour and heat oil in a large skillet. Brown veal on all sides. Arrange on top of vegetables in Dutch oven. Drain fat from skillet an add wine. Scrape up brown bits and boil for up three minutes. Pour over veal. Add broth, tomatoes and pepper. Veal should be covered with liquid; if not, add a little more broth. Bring to a boil; cover and reduce heat. Simmer for about 2 hours or bake in the oven at 350 for about 2 hours.Veal Patties with Red WineIngredients1-1/2 pounds ground veal½ teaspoon pepper2 tablespoons oil1 (8 ounce) package sliced mushrooms½ sliced scallions2 tomatoes, diced½ cup red wineDirectionsCombine veal and pepper and shape into patties. Heat oil in a large skillet over medium-high heat. Add patties and cook until done – about 5 minutes per side. Remove from skillet and add mushrooms and sauté. Add scallions, tomatoes and wine. Bring to a boil, reduce heat and simmer for 5 minutes. Return veal patties to the skillet and heat through.For more great kosher recipes go to: www.gourmetkoshercooking.com
New year, new recipes
Veal Milano, Osso Bucco and Red Wine Veal Patties - celebrate the first week of 2011 with these three delicious dishes.
Ingredients1 onion, chopped2 carrots, peeled and chopped2 stalks celery, chopped1 teaspoon minced garlic¼ cup margarine3-4 veal shanks, cut into 3-inch pieces (you need to have the butcher do this since it is cutting through bone)¾ cup flour½ cup oil1 cup white wine2 cups beef broth1 (15 ounce) can diced tomatoesPepperDirectionsSauté onion, carrots, celery and garlic in margarine in Dutch oven over medium heat until soft. Remove from heat. Dredge veal in flour and heat oil in a large skillet. Brown veal on all sides. Arrange on top of vegetables in Dutch oven. Drain fat from skillet an add wine. Scrape up brown bits and boil for up three minutes. Pour over veal. Add broth, tomatoes and pepper. Veal should be covered with liquid; if not, add a little more broth. Bring to a boil; cover and reduce heat. Simmer for about 2 hours or bake in the oven at 350 for about 2 hours.Veal Patties with Red WineIngredients1-1/2 pounds ground veal½ teaspoon pepper2 tablespoons oil1 (8 ounce) package sliced mushrooms½ sliced scallions2 tomatoes, diced½ cup red wineDirectionsCombine veal and pepper and shape into patties. Heat oil in a large skillet over medium-high heat. Add patties and cook until done – about 5 minutes per side. Remove from skillet and add mushrooms and sauté. Add scallions, tomatoes and wine. Bring to a boil, reduce heat and simmer for 5 minutes. Return veal patties to the skillet and heat through.For more great kosher recipes go to: www.gourmetkoshercooking.com