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Results 51 - 60 of 114 for shank cuts
Season flour generously with salt and pepper. Pat veal dry. Dredge in flour, shaking off excess. Heat oil in heavy 4 to 5 quart pot over ...
Trim the meat and put in a large pot with 5 quarts cold water. Add the tomato, garlic, bay leaf, salt, pepper, and onion; let stand 15 ...
53. BEEF SHANKS
Blend marinade package with water, sherry, tomato, and spices in a 5 quart Dutch oven or shallow pan. Pierce meat well and place in ...
Remove meats from bone, cut in bite-size pieces. Brown in ... hour and 10 minutes. Remove bones and bay leaves before serving. Makes 8 servings.
For 4 to 6 servings ... 1. Brown veal shanks lightly in heated butter in ... minutes. 5. Add peas and parsley. Cook about 3 minutes. Salt to taste.
In very large kettle over high heat, heat beef shanks 2 tablespoons salt and 10 ... until vegetables are tender. Makes 26 cups or 14 servings.
57. BEEF STEW
Roll cubed meat in seasoned flour. Melt shortening in large covered skillet or kettle and brown meat in hot shortening. When meat is brown ...
58. VEAL PAPRIKA
Saute the bacon with the veal and onion until golden brown. Add the chicken broth, paprika and salt. Cover and simmer until the veal is ...
Place beef, garlic, Accent, salt, ... bones and meat, cut meat in bite size pieces ... and simmer 10 minutes more. Add salt and pepper to taste.
Brown veal shanks lightly in heated butter in ... minutes. Salt to taste. Tips: If using chicken pieces, reduce cooking time to about 45 minutes.
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