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1 bunch carrots 2 onions 2 pieces celery
salt and pepper 1 large (3-4 lbs.) veal shank 3 tbls butter
1 tbls vinegar 1 tbls flour water, or stock

1 Cook vegetables and seasoning in a large pot in just enough water to cover them. When cooked, add shank of veal and cook 2 to 3 hours over very low heat, adding more water when necessary. Remove shank and brown in hot butter until crisp. The vegetable water provides a fine base for soup.
2 VARIATION: Season shank and fry briefly with chopped onion in butter, turning now and then. Add water as desired, cover and cook over low heat for 2 to 3 hours. Remove. Add vinegar, flour, water or stock to make gravy. Pour gravy over shank to serve. Serve with potato salad, green salad or mixed vegetables.

Recipe Donated by Carlos R. Buhk


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Last updated January 10, 2005