Ingredients
4 (10- to 12-ounce) veal shanks ½ cup white wine 3 tablespoons butter 2 teaspoons salt, divided 24 pearl onions, fresh or frozen, blanched (see Note, below) 4 cloves garlic 2 medium carrots, quartered 2 parsnips, cut into eighths 2 large turnips, peeled and quartered 2 leeks, halved and cut crosswise 2 celery ribs, chopped ½ teaspoon freshly ground pepperDescription
Veal Shank Is Usually A Tough Cut Of Meat. But After Cooking It Several Hours In A Slow Cooker, You'll Be Surprised At How Tender It Can Be. Serve Over Creamed Potatoes.
IVillage
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