Braised Veal Short Ribs With Parsnips


Short Ribs 3 tablespoons olive oil 3 lb veal short ribs 2 carrots, peeled and diced 1 large white onion, diced 1 celery stalk 6 cloves garlic 1 cup dry white wine 5 cups veal stock or purchased beef stock bouquet garni 1 tablespoon salt 1 teaspoon freshly ground pepper Parsnips 4 parsnips, peeled and cut into thin strips 2 inches long and 1/4 inch wide 3/4 cup water salt and freshly ground pepper 1/4 cup unsalted butter 2 tablespoons chopped fresh parsley


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