WebAdd tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on. Adjust heat so the liquid is simmering gently – about medium low. Cook …
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WebHeat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each …
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Web2 whole cloves. Cheesecloth. Kitchen twine, for bouquet garni and tying the veal shanks. 3 whole veal shanks (about 1 pound per shank), trimmed. Sea salt and freshly ground black pepper. All purpose flour, for dredging. 1/2 …