| Veal Shank Pot Au Feu
French
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| The beautiful Fandango Restaurant in Pacific Grove, California provided the recipe for this elegant and delicious dish. |
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| Ingredients |
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4 veal shanks (approximately l lb. ea.)
1/2 cup vegetable oil
Salt & black or white peppercorns +
1 bouquet garni (8 stems parsley, 1 bay leaf & 3 stems thyme tied together)
4 leeks (white portion only), rinsed & trimmed
8 small potatoes, peeled
2 carrots, peeled, quartered
12 mushroom heads, rinsed
1 onion, peeled & halved
1/2 cup sherry, med. dry
2 cups white wine
2 whole cloves
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Steps
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| 1 | Trim veal shank and brown in oil for 10 mins. Place shanks in a heavy pot and cover with cold water. |
| | 2 | Add salt, pepper, onion and garni; simmer. Cook uncovered for 30 mins. |
| | 3 | Cover and put in med. hot oven, bringing broth to simmer for 45 mins. |
| | 4 | Add leeks; cook for 15 mins. |
| | 5 | Add remaining vegetables along with sherry and wine and cook until vegetables are done. Discard onion & garni. |
| | 6 | On a platter, place vegetables around veal and top with broth. Garnish with cloves and serve with cornichons, Dijon mustard and horseradish condiments. |
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| Yield |
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original recipe yield: 4 Servings
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