Braised Veal Shank with Wine

Name: Braised Veal Shank with Wine
Yield: 10
Ingredients: 1 veal shank of about 3 kg; salt and black pepper to taste; 250g of bacon; 2 cloves of garlic; 1 medium-sized carrot, coarsely grated; 1 medium-sized onion, cut into quarters; 1 sprig of thyme; 1 bay leaf; 1/2 cup of melted butter or margarine; 1 cup of dry white wine; water

1
1 veal shank of about 3 kg
2
salt and black pepper to taste
3
250g of bacon
4
2 cloves of garlic
5
1 medium-sized carrot, coarsely grated
6
1 medium-sized onion, cut into quarters
7
1 sprig of thyme
8
1 bay leaf
9
1/2 cup of melted butter or margarine
10
1 cup of dry white wine
11
water

Ingredients

1
1 veal shank of about 3 kg
2
salt and black pepper to taste
3
250g of bacon
4
2 cloves of garlic
5
1 medium-sized carrot, coarsely grated
6
1 medium-sized onion, cut into quarters
7
1 sprig of thyme
8
1 bay leaf
9
1/2 cup of melted butter or margarine
10
1 cup of dry white wine
11
water

Directions

1
Rub the meat with salt and black pepper
2
Wrap slices of bacon around the veal shank with toothpicks
3
Preheat the oven to medium temperature (160°C)
4
Place the meat in a roasting pan
5
Arrange the garlic, carrot, onion, thyme, and bay leaf around it
6
Braise for about 3 1/2 hours or until the meat is tender and cooked through
7
While the meat is braising, moisten with melted butter or margarine and wine as needed, and also with water if necessary
8
Remove excess fat from the surface of the sauce
9
Remove the bay leaf and blend in a liquidizer
10
Serve 10%