Ingredients
- 1 sized tomato (chopped)
- 3 lb veal shank crosswise (cut)
- 1 c dry wine (white)
- 3 tb vegetable oil
- 1/4 c all purpose flour
- 2 tb lemon juice
- 3 tb cornstarch
- 2 t water divided
- 1 tb parsley (fresh chopped)
- 1/2 ts garlic powder
- 1/4 ts black pepper
- 2 packages potatoes
- 1 package onion soup
: -diced/drained In a shallow dish, combine the flour and pepper. Coat the shanks with the flour mixture. In a soup pot, heat the oil over medium-high heat and brown the shanks, about 5 minutes per side. Add the soup, tomato, wine, 1/2 cup water, lemon juice, parsely, and garlic powder; reduce the heat to low, cover, and simmer for 2 hours or until tender, stirring occasionally. In a small bowl, combine the cornstarch and 2 tablespoons water and stir into the pot until the liquid thickens. Add the potatoes and carrots and simmer for 10-15 minutes more until heated through. Recipe By :