Ingredients
- 1 sized tomato (chopped)
- 800 gr veal shank crosswise (cut)
- 240 ml dry wine (white)
- 45 ml vegetable oil
- 32 gr all purpose flour
- 30 ml lemon juice
- 24 gr cornstarch
- 10 ml water divided
- 2 gr parsley (fresh chopped)
- 2 gr garlic powder
- 1 gr 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, half 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 :
