Ingredients
- 1 tablespoon canola oil
- 6 (8-ounce) veal shanks, trimmed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 cups (1-inch) slices green onions
- 3 tablespoons sliced peeled fresh ginger
- 8 garlic cloves, crushed
- 1 star anise
- 1/4 cup rice wine vinegar
- 2 tablespoons water
- 2 tablespoons sugar
- 1 teaspoon grated orange rind
- 2 tablespoons fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon crushed red pepper
Description
Slow Cooking Gives The Meat A Rich, Mahogany-hued Glaze. Serve Over Rice.
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