KNUCKLE OF VEAL A LA PROVENCALE. Cut about 800 g ( l ¾ lb) veal knuckle (shank) into slices 4 cm ( l l/2 in) thick and season with salt and pepper. Brown in a sauté pan in 3 tablespoons very hot olive oil. Chop l50 g (5 oz) onions finely and fry until golden in the sauté pan; add 575 g ( l l/4 lb.) peeled, seeded and coarsely chopped tomatoes-or 500 g (18 oz)tomatoes and l tablespoon tomato puree (paste) - together with 150 ml (l/4 pint, 2/3 cup) dry white wine and a bouquet garni. Stir well, then add 100 ml (4 fl. Oz, 7 tablespoons) stock or consommé and 2 crushed garlic cloves. Cover the pan and cook gently for about l l/4 hours, then remove the lid and reduce the liquid for l0 minutes. Adjust the seasoning.
Posted on: Fri, 12 Jul 2013 15:13:10 +0000
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