125 g. SELECTED VARIETIES
454 g PRODUCT OF MEXICO, NO. 1 GRADE
3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE
2 for $7.00
500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.
2 for $5.00
170 g PRODUCT OF CHILE, NO. 1 GRADE Organic Blackberries 170 g PRODUCT OF MEXICO Lemons 2 lb PRODUCT OF SPAIN
PRODUCT OF U.S.A. 3.28/kg
In a skillet, heat oil and butter over medium-high heat.
Season veal shanks with salt and pepper and dredge with flour.
Brown veal both sides and set aside.
Pour fat from pan. Add a bit of butter, then vegetables and garlic and sweat, covered. Deglaze with white wine. Add tomatoes and beef broth and bring to a boil.
Add herbs. Adjust seasoning.
Put veal in a slow cooker.
Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.
Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.
Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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