Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tami's veal shanks. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Tami's Veal Shanks is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Tami's Veal Shanks is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have tami's veal shanks using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Tami's Veal Shanks:
- Make ready 2 veal shanks
- Prepare 1/4 cup flour
- Take to taste salt & pepper
- Get 2 Tbsp olive oil
- Prepare 1 Tbsp fresh thyme
- Get 1 Tbsp fresh rosemary
- Take 2 garlic cloves
- Take 1 bay leaf
- Take 2 Roma tomatoes, diced
- Get 1 cup red wine
- Prepare pre made polenta, optional
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces,. Place veal in an electric slow cooker. Remove any burnt pieces of meat or fat and discard. Add remaining ingredients except for the sliced carrots, minced coriander and chives.
Instructions to make Tami's Veal Shanks:
- Heat olive oil in a pan, season veal with salt and pepper, both sides. Season flour with salt and pepper and lightly flour veal. Brown veal on all sides.
- Place veal in crockpot, deglaze the pan with 1/4 cup of the wine, pour into crockpot and all ingredients except for the polenta.
- Cook on low for 6 hours. Enjoy!!
Remove any burnt pieces of meat or fat and discard. Add remaining ingredients except for the sliced carrots, minced coriander and chives. Bring the broth to a boil. Heat a heavy-based saucepan over a medium heat, add a dash of olive oil and brown the shanks all over. Veal shanks are taken from both the front and rear legs, and are referred to respectively as foreshanks and hindshanks.
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